Colombia • Graciela Rodriguez • Anaerobic Papayo Bourbon • Honey

This gem was produced by Graciela Ospina and her siblings, who oversee the San Gabriel farm in Palestina, Colombia. Together they uphold five decades of family coffee traditions. Focusing on specialty coffee, they cultivate high-quality varieties like Orange Tabi, Caturra, and SL-28, earning global acclaim. Committed to empowering women, San Gabriel values their care and dedication, recognizing their ability to achieve exceptional results on the farm.

After the ripest cherries are hand-picked by the farm’s five pickers, they’re pulped and the coffee seeds are placed in tanks to ferment anaerobically for 48 to 60 hours. After fermentation, the seeds and are dried in their mucilage for 12 to 15 days.

AGRICULTURE INFO

Produced by Graciela Rodriguez on her family farm, San Gabriel, in Paelstina, Huila, Colombia.

A honey processed coffee with a 48-60 hour anaerobic fermentation after depulping.

Solely a Papayo Bourbon varietal.

Grown at an altitude of 1900 Meters (6235 Feet).

Harvested in October - December 2025.

TASTING NOTES BREAKDOWN

Conveyed broadly on the box as “Ripe Juicy Fruits, Funky & Tart, Chocolatey, Expressive”