This coffee is produced by Faver Ninco on his Costa Rica farm in Santa María, San Joaquín, Huila, Colombia, at 2,100 meters altitude. The 10-hectare farm is planted with 2,000 coffee trees and over eleven varieties. This is a washed Chiroso micro-lot. Cherries are handpicked selectively for only fully ripe fruits. Processing includes fermentation for 24-30 hours, depulping, then a second anaerobic fermentation for 60-80 hours. The coffee is washed once, leaving a thin layer of mucilage to enhance body and fruit notes, and dries in marquesina for 10-15 days.
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