This coffee is grown in Oporapa, Huila, at an altitude between 1,700 and 1,800 meters. It is a Gesha variety processed using an advanced natural method involving double fermentation with specific yeasts. The cherries are hand-selected for ripeness and undergo a precise fermentation process to enhance flavor clarity. The resulting cup profile is expressive and sweet, featuring notes of sour cherry and orange zest, with a rich, cocoa-infused finish.
