This coffee is a Gesha variety from San Agustín, Huila, Colombia, produced by Stiven Hoyos at 1850-1950 meters altitude. The cherries are harvested every 15 days and undergo a detailed fermentation process: 14 hours in a hopper, followed by 32 hours submerged in water in a tile tank. After de-pulping and fermentation, the coffee is washed and sun-dried for 18-22 days. The result is a sparkling and floral coffee with prominent notes of orange blossom and citrus fruits, featuring lingering sweetness.
