This coffee is from El Diviso farm in Pitalito, Huila, Colombia, produced by Nestor Lasso at 1750 meters altitude. It is a Chiroso variety processed using the innovative hydro honey method, which combines elements of washed and honey processing with controlled water fermentation. The hydrohoney process produces clean, bright acidity with the sweetness and body of honey coffee. Tasting notes include kiwi, candied apple, and basil. This coffee has been recognized in barista competitions across Europe.
