|Flavor profile||Raspberry jam, Dates, Milk Chocolate, Kiwi, Watermelon, Sweet, Heavy body|
|Farm||Finca El Eden|
|Altitude||1500 - 1650 masl|
|Processing||Dry Anaerobic Natural|
|Omni||perfect balanced for espresso and filter extractions|
Grown by Shady Bader at Finca El Eden, this coffee was hand sorted, floated, and later exposed to a dry anaerobic fermentation of 60 hours. Afterward placed inside a mechanical dryer at 35 degrees celsius for 20 hours, and later placed on raised beds until 10.5% moisture content was achieved completing the natural process.
This micro-lot is 100% Java and it has a long history of cultivation. As indicated by the name, the variety was introduced to the island of Java (Indonesia) directly from Ethiopia by the Dutch in the early 19th century. It was originally thought to be a Typica selection, but genetic fingerprinting of molecular markers has revealed that Java is a selection from an Ethiopian landrace population called Abysinia. The seed was taken to Indonesia where it was named Java. In 1991, it was introduced to Costa Rica, and the first Central American country to officially recognize Java was Panama in 2016, before arriving in Colombia.