A vibrantly juicy coffee from Glasgow-based ZENNOR that’s undergone experimental processing to get the absolute best from this special lot.

These Colombian coffee beans come from Finca El Jaragual, a farm in Antioquia that’s gaining a world-class reputation for its innovative post-harvest processing, producing coffees that absolutely sing with flavour. El Jaragual was founded by specialty coffee legend Jonny Martinez and his brother Jorge Mira, who have gained a wealth of knowledge and experience from processing wizard Wilson Benitez.

This Caturra lot uses yeast innoculation to bring forward fruity and floral characteristics, while also introducing warm and cold water thermal shock washes that effectively ‘seal in’ the flavours developed during fermentation. After two rounds of oxidation to break down the mucilage, the coffee is washed at 45 degrees, before a 72 hour fermentation with specially selected yeast cultures. A final 5 degree wash completes the fermentation and helpskeep in big flavours and aromas.

This extensive process brings out a complex cup packed with smooth apricot, mango and passionfruit flavour, definitely one for fruity filter coffee lovers.