Department: Valle del Cauca
Total Crop Area
Fragrance and aroma: White chocolate, plums and citrus flower.
Taste and aftertaste: Chocolate, red fruits, vanilla, good sweetness, dense body, medium high acidity, a very uniform coffee.
Manual and rigorous picking. 78 hours of fermentation in mucilage.
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.