Word-of-mouth led Audon Solano to our export partner’s buying station in Santa Maria, Colombia a short distance from where Audon lives. This relationship has been going for six years and has enabled Audon to continue pouring love and hard work into his farm. The end result? Fantastic coffee. 

Audon’s hard work and creativity shines through El Triunfo. It’s fermented for 24/36 hours—first, it’s fermented in cherry for 24 hours, then de-pulped and fermented for an additional 36 hours. This two-step fermentation process gives some extra complexity to the cup! We pick up a bright and citrusy acidity with a great balance, notes of brown sugar, strawberry, and orange. We truly believe this is one of the best coffees out of Colombia, and that is why we keep bringing it back—we’ve been roasting El Triunfo for nearly five years!