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Colombia Cauca Caloto


This coffee comes to us from a group of four smallholders – Marta Cunda, Diego Trujillo, Arturo Lizcano and Jairo Almeguer – all located in Caloto, a small municipality just a couple hours south of the Colombian city of Cali. After picking, coffee cherries from these producers undergo a process of manual de-pulping, then they’re fermented in tiled or concrete tanks for a period of 16-20 hours. To children of the 90s, “Fruit Stripe Gum” was less a consumer product than it was a state of mind, a manifesto, a lifestyle. The same could be said of the Cauca Caloto’s audacious tropicalia. The psychedelic zebra, however, is sold separately.

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