Sebastian’s coffee is becoming a staple on our coffee menu. We have had the pleasure of visiting Sebastian's farm in Colombia. This Caturra variety is anaerobically fermented for 72 hours by pumping carbon dioxide into the barrels to push out all the oxygen before being dried. The carbonic maceration process allows for greater control over the fermentation stage leading to a much cleaner cup. With this coffee you should expect bright berry sweetness matched with the sparkling acidity of a Lambrusco.