This coffee is from Huila, Colombia, produced by Edinson Argote on the Quebraditas farm. The variety is Papayo, grown at 1700 meters above sea level. The coffee undergoes a complex experimental processing method involving thermal shock and yeast inoculation. The process includes a 24-hour anoxic fermentation in cherry, followed by pulping and washing with 45°C+ water, then a further 24-hour anoxic ferment, and finally yeast inoculation for 62 hours with a cold wash. The cup profile shows dried mango, yoghurt, and rose notes with a Bright & Balanced character.
