Process
Sizes
| Size | Price | Stock |
|---|---|---|
| One size | $28 | Gone |
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Released June 2026 · No longer listed since September 2026
From Desnudo Coffee
Lot #70 | Roasted June 14 The Java variety This is a variety that was originally collected from seeds in Ethiopia and later taken to the island of Java in Indonesia, from which it adopted its name. Subsequently, it arrived in Africa and the Americas. It is characterized by its good production and cup quality, featuring complex notes of lulo, green apple, and panela. The Farmer We met Betico almost four years ago at a coffee fair in Huila, and we connected immediately. Despite an accident in his youth that caused paralysis in most of his body, Beto didn’t let that stop him from pursuing his dreams. Recently, he converted his farm to organic, eliminating pesticides and adopting organic fertilizers. The Process Thermal Shock. We hand-select the ripest cherries and float them to remove any underdeveloped ones. They are then fermented anaerobically for 180 hours, a process that enhances fruity, complex flavors while preserving the distinctive notes of the Java variety—such as macadamia and green apple. Anaerobic fermentation allows for a slower, more controlled development of flavor. Once fermentation is complete, we apply a thermal shock to rapidly halt microbial activity and transition into a slow drying phase. After the shock, the cherries undergo a 15-day stabilization period, followed by 20 days of drying. Some of the ways we describe Desnudo Coffee Latino Owned Women-Led Roasting Team Small batch Roasted Seasonal Harvests No Intermediares! Hand Processed Coffees Mountain Shade Grown Coffee Thermal Shock for our Natural Coffees Third Party tested for Mold When Applicable
