This is a single origin coffee from Colombia, specifically from the San Agustin region in Huila. Produced by Yivier Quinayas at La Falda farm at an elevation of 1950-2000 meters. The coffee is the Caturra variety, processed using a washed method where cherries ferment for 24 hours in cherry, then pulped and fermented in a majolica tank for 36 hours before washing and drying over 18-22 days. The cup presents sparkling and tropical notes with sweet yellow fruits and vibrant citrus hints.
