Heady aromatics of balsamic reduction with mixed fruit gumdrop flavors, woody flavors of juniper and fir, and deep silky, spicy flavors of licorice, clove, molasses, allspice and Anadama. Makes a powerhouse of a single origin espresso.
Yinyini Avilez began working with his father on his family’s farm, Finca La Estrella, when he was thirteen years old. The farm is located high up in the mountains of Planadas in the Tolima region of Colombia. He currently operates the farm with his wife and son.
Yinyini’s experience, dedication and adventurousness has generated this limited experimental anaerobic natural micro-lot which are excited to be able to share with you. His processing for involves careful ripe cherry selection, hydrodynamic separation and controlled anaerobic natural fermentation of the Tabi arabica variety. The cherry fermentation stage is followed by an initial sun drying phase and controlled shade drying on raised beds. The effect has rendered a deeply intense, anaerobic natural coffee profile.
The Estrella Natural is produced without the use of pesticides, insecticides, fungicides or synthetic fertilizers.
The Estrella Natural is also available with both the Fortuna Chiroso and Risaralda as a part of our Colombia Sampler.
After repose, this coffee is sealed in Grain-Pro barrier packaging at origin and then sent on its way to our Roastery where we preserve the green coffee under hermetic seal until it is roasted as part of our Barrington Green Seal Program© .