Colombian coffee is known for its medium to full body, bright acidity, and flavors ranging from citrus to red berries and caramel. Grown at high altitudes with volcanic soil and a temperate climate.
La Cereza – Strawberry is a Colombian coffee from Huila (San Agustín), grown at 1,800 masl and produced at the La Cereza Farm & Research Center under the direction of Andrés Felipe Ospina, a CQI-certified Q Processing Instructor and coffee researcher. The lot is a blend of Colombia, Caturra, and Castillo varieties and is intentionally infused with artificial strawberry flavor as part of La Cereza’s processing research. The infusion is applied in two stages, first prior to fermentation using a hot-water application, and again during controlled dehumidifier drying after milling allowing the flavor to integrate consistently into the coffee structure. The result is a coffee with a clear, dominant strawberry character and high aromatic intensity that remains evident from green coffee through brewing.