Spring has landed. You need a coffee with the backbone to match it. 

This is Attia-Chapata, a serious anaerobic natural from the highlands of Anserma, Colombia. Grown at a staggering 2,200 metres, this Castillo lot brings the heavy, tropical depth you rarely see done right. 

In the cup, it’s big and boozy. Expect punchy notes of green mango and rum, backed by a dense, coating layer of cacao and toffee. The finish is highly structured, leaving a sticky sweetness on the palate.

The real story is the processing. This lot comes from the Cooperativa de Caficultores de Anserma, a collective of over 2,000 producers. Instead of leaving smallholders to struggle with basic gear, the cooperative runs a centralised wet mill packed with serious tech. 

Only the absolute best cherries make the cut. They run the crop through optical sorters to ditch underripe fruit, before a strict 24–36 hour aerobic fermentation. This isn't guesswork; it's precision control in temperature-stable rooms to lock in fruit clarity. 

After mechanical drying and 15 days resting to stabilise the crop, the result is a vibrant cup that proves what happens when collective
power meets proper quality control. 

Serious precision. Proper structure.