This coffee is a Caturra variety from the Quebraditas farm in Huila, Colombia, grown at an altitude of 1700 meters. It undergoes a complex thermal shock and yeast-inoculated process, involving an initial 24-hour anoxic fermentation in cherry, followed by pulping, a 45°C+ water wash, a second 24-hour anoxic fermentation, and a final 62-hour aerobic fermentation with yeast inoculation. The flavor profile features notes of pineapple syrup, coconut, and jelly cubes.
