This coffee is from El Rosario, San Agustín, Huila, Colombia, produced by Jhon Jairo Gomez at an elevation of 1950-2000 meters above sea level. The variety is Tabi, processed using the washed method. Cherries are collected every three weeks and left in sealed bags for 24 hours before depulping. After depulping, the coffee mass is stored for 36 hours in tiled tanks, then rinsed, drained for three hours, and dried in a solar dryer for 15-20 days. The coffee is vibrant and syrupy with tasting notes of tropical fruits, orange marmalade, and very floral characteristics. This lot scored 89 points.
