This washed Colombian coffee from Tarqui, Huila is grown at 1,900 m.a.s.l. by Neil Guarnizo, Arnulfo Osorio, and Yeison Trujillo. The Castillo variety is processed through washed fermentation with some micro lots receiving double fermentation stages (cherry-intact and sealed barrel/tank fermentation). Dried on raised beds in parabolic solar greenhouse dryers for 25 days. The coffee offers orange blossom florals with yellow plum, tangerine sweetness, orange zest, and floral clarity with complex finish.
