Department: Valle del Cauca
Total Crop Area
Fragrance and aroma: Jamaica flower, lavender, vanilla, spicy, tamarind and white chocolate.
Taste and aftertaste: Some citronella, blueberries, pineapple, nutmeg, aromatic herbs, pronounced sweetnees, malic and citrus acidity, silky body and long finish on the palate.
Rigorous picking of cherries at grape color, with brix grades of 18, fermentation is carried out for 36 hours, then it is dried.
The coffee is left 48 hours in the silo (average temperature of 35 °C) then passed to solar drying for approximately 15 days.