This coffee is from the Chorro Alto farm in Huila, Colombia, produced by Edinson Argote. The Papayo variety is grown at 1700 meters above sea level. It undergoes a natural process with rehydrated yeast inoculation, involving 72 hours of oxidation, re-hydration with hot water, and 120 hours of fermentation at temperatures below 25°C with specific yeast. The coffee features a cup profile of coconut, pineapple, and pina colada, characterized as funky and bright.
