This Colombian coffee comes from the San Agustin region in Huila, produced by Yivier Quinayas at La Falda farm at 1950-2000 meters above sea level. The coffee is Caturra variety, processed using washed method. The cherries are harvested every 3 weeks, fermented in the cherry for 24 hours, then pulped and fermented in a majolica tank for 36 hours before being washed and dried for 18 to 22 days. The coffee features sparkling and tropical characteristics with tasting notes of sweet yellow fruits and vibrant citrus hints. Roasted for espresso preparation. Sourced through Semilla Coffee.
