Fancy Pants Coffee Club is here! Expect a special podcast episode every month for the Fancy Pants subscription. Aaron, Evan, and Annisa dive deep into where each coffee comes from, how Evan roasted it, and the best ways to brew it up.

December's coffee comes from our friends at Hacienda La Pradera, a family owned and operated organic farm in Aratoca, Colombia. 4 generations and counting directly involved in the production, processing and export of truly magnificent organic, specialty coffee.

One of the most rare and difficult coffees to roast is the Mokka variety. The window of ripeness is so tight that harvest occurs often during the rain. The cherries are handpicked at their optimal point of ripeness at 20 degrees Brix (a tool to measure sugar content within the fruit).  From there the coffee is then washed before being fermented for 120 hours in a temperature and pH controlled anaerobic environment. The fermented cherries were then dried on raised beds for up to 22 days to reach 10.8–11% humidity.

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