Continuum Coffee Roasters - El Placer, Colombia [EA Decaf]

From the Continuum website:

"When we had a chance to try the honey carbonic macerated red fruits infused caturra from Sebastian Ramirez of El Placer, we were blown away. The notes of stewed fruit (strawberries, cherries) were out of this world and the coffee had this smooth creamy texture that perfectly matched its sweetness. So when we heard he had a sugar cane decaf version, we knew we had to have it! This coffee starts its journey whole cherry undergoing a 120 hour fermentation with wine yeast, after which it is pulped and undergoes a second 72 hour fermentation with dried fruits, strawberries, and glucose, and then finally dried as a honey.

When we drink this coffee we think of...
strawberry cheesecake, stewed fruit, cherry blossom"

Origin: Quindìo
Variety: Caturra
Elevation: 1,750 masl
Process: Honey Co-Fermented

200g