Colombia coffee is known to have the most recognizable coffee flavor to most North Americans. What caught our eyes on this batch of coffee is its unique sweetness and complexity due to its processing methods - Washed Extended Fermentation (EF). EF is a new processing method devised by Diofanor Ruiz at Finca La Divisa.
Fermentation is a natural change that happens when you put sugar and water together - coffee cherries are full of both. It helps encourage sweet, chocolate, and fruity characters out of coffee. Harnessing the power of fermentation is important for farmer's work, and innovations are rapidly emerging as coffee seeks to improve quality and better establish standards for the process, similarly to the wine and beer industry.