D05

Farm: HACHI

Producer: Diego Bermudez

Region: Cauca, Colombia 

Process: Natural Enzyflow

Varietal: Red Catuai Mikazuki

ABOUT THE COFFEE 

Enzymes like pectinases, cellulases, and proteases work magic by breaking down the cell walls of the coffee fruit, unlocking an array of aromatic compounds and natural sugars. The result? Enhanced fruity, floral, and acidic notes that burst with flavor.

These enzymes also speed up fermentation, empowering yeasts and bacteria to transform the coffee pulp into rich organic acids, giving you a smoother mouthfeel and crystal-clear clarity in every cup.