At Finca La Senda, the farmers don’t stop at one experiment – they are constantly looking for new ways to get unexpected flavors from coffee cherries. This Caturra lot underwent the “Vibrant” anaerobic process, which highlighted its tropical side. In the cup, a lively acidity and fruity intensity explode with notes of lime, passion fruit, and pineapple, all dancing together in a harmonious combination. It is proof of how far one can go with dedication, curiosity, and a craft approach – a coffee that is familiar yet surprising.