KURASU - Fairfield Medium | Colombia - Washed - Castillo, Typica, Caturra, Colombia

This coffee is a natural process lot fermented with wine yeast, harvested in Baoshan, located in the northern part of Yunnan, China.

Previously, we introduced a coffee from Pu’er that underwent a “triple fermentation natural” process, where fermentation in tanks was repeated three times. That lot was characterized by a rich, full-bodied profile reminiscent of cacao nibs and brandy.

In contrast, this wine yeast fermentation natural offers a profile more akin to a medium-bodied red wine, with notes of plum and blood orange, alongside a deep, date-like sweetness. While the cup has depth and complexity, it remains clean and approachable. As it cools, a gentle, mild nuttiness—typical of the Catimor variety—begins to emerge.

Roasted to a medium level, it’s also well-suited for enjoying with milk.

As this is a limited lot, we recommend enjoying it while it’s available.