This coffee is a Caturra Mejorado variety grown in the Pitalito region of Colombia at an altitude between 1800 and 1950 meters. Produced by Aroma Nativo under the direction of Luis Marcelino, this micro-lot undergoes a complex Honey Lactic fermentation process, including an initial anaerobic phase in whole cherries followed by fermentation in sealed barrels with lactic bacteria. The coffee is dried for 17 days on raised beds and stabilized for two months. It features an elegant floral profile with citrus notes and vibrant acidity.
