BENJAMIN JILBERTO RIVERA - COLOMBIA

We're always partial to a nice washed Colombian coffee in the roastery.

We enjoy getting caught up in the world of funky co-ferments as much as anyone (see these beautiful Cherry and Watermelon versions from Jairo Arcila), but those smooth, chocolate-y cups are what got us into coffee in the first place. Satisfying and full of flavour with a touch of acidity. Like the much-loved Variedad Colombia from Kennedy Lopez Ceron that we roasted last year, this coffee from Benjamin Jilberto Rivera provides exactly that.

Having been hand picked by Benjamin's team at La Molienda, ripe cherries are sorted and then undergo a 30 hour underwater fermentation to bring out all of their inherent flavour qualities. Once the fruit is removed, they're dried in special dryers that ensure consistent airflow and sunlight, ready for us to roast on the other side of the world.

The result is a coffee full of character. Caramel sweetness underpinned by notes of roasted almonds and a sweet mandarin acidity.