Danilo Perez - Colombia

Highlights

“Danilo Perez has farmed coffee in Huila for decades, but it was time spent in Australia that pushed him to rethink the family's methods. Ripe cherries are hand-sorted before a 120-hour fermentation in hermetically sealed barrels, a deliberately intensive step that drives fruit and sweetness forward. The coffee then starts drying in silos before finishing on raised beds for a further eight days in the sun. Caturra grown at 1,850 masl in Garzon, roasted light by Paloma in Brooklyn, with raspberry and hibiscus lifted by a sweet-tart snap.”