Imagine a bowl of fresh wild berries drizzled with citrus juice and topped with sweet dried fruit, whose flavor lingers pleasantly long after the last bite. That’s exactly the impression this Colombian coffee from Coffee Collective leaves. In the cup, fresh citrus, juicy red berries, and the deeper sweetness of dried fruit come together, giving the coffee a lively, elegant, and beautifully balanced character. It’s a clean and distinctive profile that offers plenty of fruitiness while retaining its smoothness and excellent drinkability. It’s suitable for both pour-over and modern espresso preparations.
The coffee comes from Colombia, specifically the mountainous region of Nariño, which is among the most renowned areas for growing specialty coffee. At the Alto Naranjal farm, it’s grown by Leonardo Loaiza together with his brothers, who are continuing a long family tradition here. The coffee trees grow at an altitude of around 2,000 meters above sea level, where cooler nights slow the ripening of the coffee cherries and give them more time to develop natural sweetness and more pronounced flavors. It is precisely this high altitude and excellent sunlight conditions that result in a cup full of clarity, intense fruitiness, and pleasantly concentrated sweetness.
This lot is processed using the washed method, which is among the most popular processing methods for specialty coffee. After the pulp is removed, the beans are fermented in water and then carefully washed, which brings out the pure character of the origin and the Caturra, Colombia, and Castillo varieties. The result is a coffee with a clearly defined citrus freshness, the juicy acidity of red berries, and a sweet finish reminiscent of dried fruit. The washed processing also enhances the clarity of the flavors, so that every component of the profile comes across as natural, clean, and harmonious.