This coffee is from Quebraditas farm in Huila, Colombia, grown at 1700 meters altitude. It is an Aji Bourbon variety processed using natural rehydrated yeast inoculation - an innovative method involving 72 hours of cherry oxidation, re-hydration with hot water, and 120 hours of fermentation with specific yeast at temperatures below 25°C. The cup profile features raspberry, honeydew melon, and fudge notes, described as funky and bright.
