Black Condor

Hand-selected red cherries undergo pulping before a 24-hour fermentation period with mucilage intact, allowing natural enzymes to develop complexity without compromising the clean profile characteristic of washed coffees. After fermentation, the beans are transported to La Roma's raised bed drying facilities, where they spend 20-25 days under careful monitoring until reaching optimal moisture levels. The centralized drying creates homogenization across the project—a strategic choice that allows individual farmers' lots to be blended while maintaining the signature Gaitania character that buyers seek. Following a mandatory rest period, the coffee undergoes final milling and hand-sorting before export certification through Forest Coffee's direct trade channels. This harvest, scored at 85. 5 points, reveals the sophisticated balance between traditional Colombian varieties and modern processing precision. The cup presents layers of almond and toasted hazelnut, elevated by smooth caramel sweetness and the distinctive panela notes that reference Colombia's raw cane sugar heritage. Red fruit complexity emerges as the coffee cools—think cranberry and red currant—accompanied by subtle dark chocolate undertones and a clean, lingering finish. The medium body carries the structural integrity of Castillo while preserving the bright, expressive acidity that Caturra contributes, creating a versatile profile that excels equally as filter coffee or espresso. Black Condor represents more than exceptional coffee—each bag connects you directly to a community rebuilding their lives through specialty agriculture, their collective determination, and a terroir forged in volcanic soil and human resilience. This is coffee with purpose, grown by farmers whose daily work challenges the narrative that conflict regions cannot produce quality. Available while quantities last.