Say hello to Colombia La Conchita—a bold, natural-processed Caturra grown at 2,050m in the hills of Ciudad Bolívar, Antioquia. Produced by Daniel Alejandro Cardona, this lot went through a 240-hour anaerobic fermentation in closed tanks before being sun-dried on patios. The result? A cup that’s juicy and complex, with notes of blackberry, wine, and chocolate, wrapped in a smooth, silky texture. Scoring 86.5 on the SCA scale, it’s a real standout for those who like their coffee with a bit of attitude.