Colombia - Fincas 575

This coffee follows LaREB’s “natural-de-siempre” approach, a modern interpretation of traditional natural processing, executed with extreme care and precision.

Only overripe cherries are selectively picked before undergoing a 72-hour in-husk resting phase in enclosed containers, creating a controlled anoxic fermentation environment.

Drying then takes place inside a greenhouse over an extended period of 45 days, followed by a two-week stabilization phase. This slow, gentle drying preserves sweetness, enhances mouthfeel, and maintains remarkable clarity for a natural coffee.

The result is a coffee scoring exceptionally high for sweetness, mouthfeel, cleanliness, and complexity, while staying elegant and balanced.

Sweet, creamy, and beautifully composed.

In the cup, we found a dessert-like profile reminiscent of stracciatella ice cream, layered with strawberry and wild berries. The acidity is soft, supported by a creamy, coating mouthfeel.

Despite the extended fermentation and long drying, the cup remains impressively clean and controlled, a natural coffee with depth, sweetness, and calm confidence.

Please note that our recipes are just guidelines of how we like to brew these coffees. Grinders, water, and equipment are variables that can affect your final cup, so use these as starting points.

Espresso:
Brewed on a Linea Mini R with water around 100 ppm and a Mahlkönig X54 grinder.
We like this coffee at 18g in, 40g out in around 30 seconds, highlighting sweetness and texture.

Filter coffee:
Brewed with a plastic V60, CAFEC ABACA filters, and Third Wave Water light roast water.
We recommend 15g coffee, 92°C water, and a medium grind size.

• 0:00 – Pour 50g and bloom for 45 seconds.
• 0:45 – Pour to 150g in slow circles.
• 1:25 – Pour to 250g.

Total brew time: 2:15–2:30.

Enjoy the coffee!