Department: Valle del Cauca
Total Crop Area
Fragrance and aroma: Fruity, sweet and panela.
Taste and aftertaste: Yellow fruits, pineapple, nuts, almonds, medium-bodied body and medium-citric acidity.
Manual and rigorous picking. 18 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.