Department: Valle del Cauca
Total Crop Area
Fragrance and aroma: jasmine, vanilla, tamarind, vine, regaliz.
Taste and aftertaste: Cognac, strawberry, pineapple, violets, Citronella, nutmeg, pronounced sweetnees, malic acidity, creamy body and a long finish on the palate.
Manual and rigorous picking. Between 48 and 50 hours of fermentation in cherries with controlled temperature. The coffee is collected in the indicated maturation.
After fermentation, the coffee is left for hours in the silo and then is moved to solar drying for 28 days. Afterwards, it is storage for 3 months to help stabilize it and reduce the astringency of freshness.