This Colombian coffee from Pražírna Krok, sourced from the Las Hortensias farm, offers juiciness, sweetness, anda delicatefermentation playfulness. Honey processing combined with the Bourbon Ají variety creates a lively and layered flavor profile with notes of kombucha, dark grapes, and ripe cherries. The coffee has a full but elegant body, clear and fresh acidity, and a long, clean finish. It is energetic yet balanced , without heaviness or excessive dominance, and perfectly showcases the potential of modern Colombian production.
Behind the coffee is Luisa Fernanda Nieto Zárate, a producer from the Palmito area in the Bruselas region, who entered the world of specialty coffee four years ago. Originally a trained chef, she has transferred her sense of taste, detail, and working with ingredients to coffee cultivation. The three-hectare family farm was established thanks to inheritance and loans and has gradually undergone modernization focused on quality at every stage of production. The project is named Kamilú, created from the initials of the family members, and symbolizes the cohesion and personal approach that can be felt in this coffee.
The processing is precise and time-consuming. The process begins with 24-hour fermentation of whole cherries, followed by hulling and further fermentation of the beans in closed containers for 80 hours. This is followed by semi-washing, during which part of the pulp typical of honey processing remains on the beans, and drying in the sun in a traditional dryer for approximately 20 days. The result is a coffee that combines technological precision, purity of taste, and a powerful human story.