Rigo Cuellar.

Grown in the high-altitude of Saladoblanco, this Pacamara lot comes from Rigo Cuellar, a producer working with native shade cover, selective picking, and careful fermentation. It reflects the values of the region: family-led production, traditional methods, and a clear focus on cup quality.

After harvest, cherries undergo controlled oxidation before pulping. The coffee is then fermented anaerobically in sealed tanks with partial mucilage intact, contributing to depth and body. It’s lightly washed, then dried on raised beds for up to 20 days. The result: a structured, expressive honey process with clarity and sweetness.

This one doesn't need overthinking. Clean processing, balanced profile, and enough complexity to keep it interesting from first brew to last.

- Joe Bradshaw, Coffee Trainer