Red Sunset

Notes: raspberry, hibiscus, salt water taffy

In the hills of Antioquia, Colombia, Andrés Cardona is redefining what's possible through curiosity, experimentation, and a commitment to his community. His journey with coffee began at just twelve years old, but it was a specialty coffee course in 2018 that inspired him to explore the possibilities of fermentation and develop his own approach to processing.

At his family's farm, La Ilusión, Andrés has transformed generations of coffee-growing tradition into something new. What began as a family livelihood has grown into an opportunity to support neighboring producers, purchasing their cherries and helping bring their coffees to market through innovative processing techniques.

Red Sunset is a beautiful expression of that curiosity. This semi-washed coffee undergoes two distinct fermentations: first, the whole cherries ferment for 72 hours before being depulped. The coffee then undergoes a second, extended 130-hour fermentation with water and coffee cherry juice. This carefully developed process helps create a layered and aromatic cup, highlighting the relationship between fruit sweetness, acidity, and floral complexity.

Following fermentation, the coffee is dried in the sun for six days before being finished in mechanical dryers to achieve its ideal moisture content.

In the cup, we're finding the bright, juicy character of raspberry, the tart, floral elegance of hibiscus tea, and the nostalgic, candy-like sweetness of salt water taffy. It's a lively and expressive coffee, with a playful balance of fruit, florals, and confectionary sweetness that lingers long after the last sip.

We roast our coffee every Friday and ship it out every Monday. It should arrive at your doorstep close to 7-8 days from the roast date, which is our ideal rest time for our coffee.