We love Colombian Coffee and this one does not dissappoint! We went with a light roast to bring that Strawberry Jam and Toast tasting note to the forefront. Each bag is 1lb of roasted whole beans. 
 
Here is a breakdown of the nitro-washed coffee processing method.
Initial Stress: Ripe coffee cherries undergo "embryonic stress" where their temperature is manipulated to 12 degrees.
Fermentation in Bioreactor: After pulping, the beans are placed in a sealed bioreactor. They are inoculated with starter cultures (yeast and bacteria) and fruit must.
Nitrogen Injection: Nitrogen is injected into the bioreactor to enhance the metabolic activity of the microorganisms.
Careful Monitoring: Throughout this fermentation, temperature, acidity, and Brix degrees are closely monitored to determine the optimal time to end fermentation and begin oxidation.
Drying: The beans are first solar-dried to 40% moisture, then transferred to mechanical dryers until they reach 10-12% moisture.
Resting and Export: The coffee then rests in a warehouse for about 45 days before being hulled and prepared for export.
 
Tasting Notes: 
Flavor: Strawberry Jam, Cane Sugar, Citrus, Syrupy
Body: Medium
Acidity: Medium
Process: Culturing Nitro Fermentation Washed