Department: Valle del Cauca
Total Crop Area
Fragrance and aroma: Fruity and sweet.
Taste and aftertaste: Prolonged note to red wine, sweet, grapes, medium-citrus acidity, creamy body and lasting sweetness.
Manual and rigorous picking. 78 hours of fermentation in mucilage.
After fermentation the coffee is washed and then taken into silo between 5 and 7 days. Coffee is left in storage for 3 months to help stabilize it and reduce the astringency of freshness.