Barichara NaturalBARICHARA NATURAL Ana Mejia Barichara, Santander, Colombia 1,630m 86 SCA Ana Mejia has farmed the same land in Barichara, Santander, for years. At 1,630 meters above sea level, in the mountains of Colombia's eastern range, she grows a single lot of coffee using the natural process the oldest and most demanding method in specialty coffee. The cherries are picked at peak ripeness and dried whole, with the fruit still wrapped around the seed, for weeks.

Material: Plastic

cool-touch grip with a natural

like a small work of art you get to use daily

The flavors develop in ways that lower-altitude farming simply cannot replicate

This 900 ml vacuum-seal glass canister helps protect coffee beans and pantry staples from air

High borosilicate glass: durable and ideal for hot or cold drinks

Unit conversion: switch units with the UNIT button

Instead of exposing the harvested cherries to open air

" This geometry allows the coffee to breathe and expand

and patience

Because their law does not allow it

There are no roads into this territory — and the Arhuaco prefer it that way