Department: Valle del Cauca
Total Crop Area
Fragrance and aroma: Liquorice, fruity and berries.
Taste and aftertaste: Liquorice, pineapple, dense body and malic acidity.
Manual and rigorous picking. Between 48 and 50 hours fermentation in cherry with controlled temperature. The coffee is collected in the indicated maturation.
After fermentation, the coffee is left hours in the silo and then is moved to solar drying for 28 days. Coffee is left in storage for 3 months to help stabilize it and reduce the astringency of freshness.