Department: Valle del Cauca
Total Crop Area
Fragrance and aroma: Brown sugar, passion fruit, vanilla, chocolate and cloves.
Taste and aftertaste: Plums, passion fruit, spiced with nutmeg, citrus grapefruit, black currant, citrus acidity, medium dense body, good sweetness, a profile with lots of character.
Manual and rigorous picking. The picking is done in the harvesting peaks to guarantee the amount required to obtain a good batch of natural coffee. The coffee is collected in the indicated maturation.
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.