Colombia Green Mist - Medium Roast 340g
Colombia Green Mist - Medium Roast 340g
340g/12oz Medium Roasted Coffee
More pronounced Pomelo-like acidity when brewed as an espresso
Green Mist is produced by Ana Maria Donneys, a fifth-generation coffee grower and active voice in Women in Coffee, at Finca Primitivo in Quindío, Colombia. This special lot undergoes a double fermentation protocol combining carbonic maceration (24h + 72h) with anaerobic conditions, guided by selected yeasts. This controlled approach allows for a more precise transformation of sugars during fermentation, shaping a clean and well-defined aromatic profile.
| Origin | Quindio, Colombia |
| Varietal | Caturra |
| Altitude | 1,550 masl |
| Process | Anaerobic Fermentation with Carbonic Maceration |
| Aroma | Dry fruits, mint, chocolate |
| Body | Creamy |
For maximum flavour, please to refer to our degassing chart before brewing
More about Green Mist from the Primitivo team
More about Green Mist from the Primitivo team
This process, dubbed Green Mist by the Primitivo team, uses two stages of fermentation inside sealed tanks filled with carbon dioxide gas (CO₂), so there’s no oxygen. A special starter liquid full of yeast is added to guide the fermentation. These are natural, wild yeasts identified as native to the farm, with which the Primitivo team creates a supercharged colony to add to the mossto, which is then added to the cherry mass. The first stage lasts 24 hours.
The yeast helps turn the natural sugars in the coffee cherries into flavor compounds that make the coffee taste fruity and floral. The lack of oxygen keeps the flavors clean and bright, especially with citrus-like acidity (like lemon or orange). The coffee is then pulped and put back into a fermentation tank, oxygen-free.
During the longer second stage (the last 72 hours), the coffee’s sugars are broken down even more. This gives the microbes more energy to work with, helping build a fuller body and balanced acidity.
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