Duver Rojas | 1st Sunday of Advent

Happy first Sunday of Advent! Over the past year, we have carefully selected a handful of very exclusive coffees that you wouldn't otherwise find in our coffee range. We hope they bring something special to you, and we look forward to sharing a brew with you every Sunday throughout December.
Several years ago, Duver’s mother cultivated coffee on a large piece of land in the Colombian Andes. Since then, the land has been divided among her sons, and the coffee you are tasting today is a beautiful Geisha variety, produced by Duver.
Coffee runs in the family, and Duver's daughter, Yenifer, is educated in agroindustry engineering. She encouraged her dad to experiment with a new processing method to achieve a sweeter and cleaner coffee. After the cascara is removed, the beans are covered in a sugary layer named mucilage. These sugary-coated beans ferment in closed barrels for up to 60 hours, depending on the climate. Tasting the beans during this stage of the processing reminds us of sweet peaches.