Colombian Green Coffee Beans - Carbonic Maceration Natural Process - Botero Coffee

Colombian Green Coffee Beans – Carbonic Maceration Natural Process – Botero Coffee

Experience the cutting edge of coffee processing with Carbonic Maceration Natural Process Colombian Green Coffee Beans from Botero Coffee. Sourced from the high-altitude farms of Buenavista, Quindío, this specialty Colombian green coffee undergoes an advanced fermentation technique that enhances its complexity, body, and depth of flavor.

Through the Carbonic Maceration Natural Process, whole coffee cherries are fermented in a controlled environment, allowing the beans to develop intensely layered flavors with vibrant fruitiness, deep sweetness, and refined acidity. The result is a smooth, complex cup with a rich, wine-like body and an elegant, lingering finish.

Why Choose Botero Coffee’s Carbonic Maceration Natural Process Colombian Green Coffee Beans?

✔ Innovative & Specialty Grade – A cutting-edge processing method for elevated flavors.
✔ Direct Trade & Sustainably Sourced – Supporting ethical, high-quality Colombian coffee farming.
✔ Versatile Roasting Potential – Unlock deep, fruit-forward, and balanced notes with light to medium roasts.
✔ Perfect for Pour-Over, Espresso, and Filter Brewing – A rich and dynamic coffee experience.

Discover the next level of coffee with Botero Coffee’s Carbonic Maceration Natural Process Colombian Green Coffee Beans—where tradition meets innovation for an unparalleled cup.

Details:

Farm name: El Silencio

Location: Buenavista, Quindio, Colombia

Process: Carbonic Maceration Natural processed. Anaerobic Fermentation of 168 hours.

Drying process: Patio dry, then Raised bed sun drying

Varieties: Yellow Colombia

Tasting notes: Intense Cocoa nibs, strawberry, and sweet blackberry. Mild blueberries and plum, residual taste of chocolate nibs, with bright acidity, and an intense body.

Elevation: 1,450-1,550 Meters

Harvest Season: 2024

Farmer Price:

Cupping Score at Origin:

This coffee comes to us from Sara Gutierrez, a family friend of mine. She is a 5th generation coffee grower located in Buenavista, Quindio Colombia. She has been experimenting with new processes and technologies to introduce to her family farm and this is one of them.

This coffee starts from harvest to a floating and hand selection process, where coffee cherry with defects are separated out. Next, the cherry is disinfected and filled into a tank empty oxygen. Once fermentation begins, the tank is kept at a certain PH level via a one-way valve for an alcoholic fermentation (the anaerobic transformation of fructose and glucose into ethanol and carbon dioxide). for 8 days.

The coffee then moves into the sun on the patio to be dried with the skin still on. After that, it is off to the Botero coffee mill to be dry milled!

If you have never tried a carbonic maceration process coffee, your taste buds are missing out. This is the good stuff you drink to “treat yourself”, to impress a friend, or to cater to your inner coffee snob. You can pull amazing espresso shots and make a fantastic drip over a Hario V60.

I first had this coffee when I visited Sara and her family farm in January of 2022. Got to meet her Dad and husband, and of course my Dad and her Dad hit it off and talked all “old guy” things about Quindio and the younger generation. Meanwhile my taste buds were still spinning.

Sara is being paid really really well for this coffee compared to the FNC’s price. It’s an extraordinary coffee process that takes a ton of time and work, and she has perfected her protocol to make this repeatable year after year.

Green coffee priced per pound. Contact us for purchases above 10 pounds.