This coffee is a single origin from Quindío, Colombia, produced by Jairo Arcila. It is a Caturra variety processed using a fruit-macerated honey method, then decaffeinated via sugarcane ethyl acetate (EA). Grown at 1,400–1,450 MASL, the beans produce a layered and vibrant cup with tasting notes of purple grape jelly, ripe plum, and floral aromatics.
