This coffee is from Finca La Secreta in the Antioquia region of Colombia, grown at 1700-2000 meters altitude. The variety is Bourbon Sidra, processed using an anaerobic washed method with a carefully designed two-stage fermentation process. The coffee cherries undergo 24 hours of dry fermentation, then are depulped and fermented in stainless steel tanks at low temperature to increase lactic acid concentration. After fermentation and washing, the beans are dried on African raised beds. The flavor profile features creamy consistency characteristic of Bourbon Sidra, with aromas of lemon blossom and lemongrass, and flavors of juicy peach, sweet-tart pomegranate, and bright fruitiness. Finca La Secreta is a 34-hectare farm managed by exporter Cumbres, with over 130,000 coffee trees and a 5-hectare nature reserve.
