Department: Valle del Cauca
Total Crop Area
Fragrance and aroma: Vanilla, red fruits, chocolat and cloves.
Taste and aftertaste: Red fruits, tamarind, lasting aftertaste of grapefruit, bright malic acidity, creamy body, fruit sweetness and molasses.
Manual and rigorous picking. 36 hours fermentation in cherry with controlled temperature.
After fermentation, coffee is washed and taken to silo between 5 and 7 days. Coffee is left in storage for 3 months to help stabilize it and reduce the astringency of freshness.