Farm: Finca Las Palmas

Producer: Abelardo Alvear

Region: Pitalito, Huila, Colombia

Variety: Bourbon Aji

Process: Washed

Altitude: 1840 masl

Roasting Profile: Filter

Roasting Machine: ROEST P3000

Aroma: Tropical Fruits

Flavor: Kiwi, Berry-Like

Aftertaste: Dried Mango

Mouthfeel: Juicy

Processing:

The process begins with selective harvesting of cherries at optimal ripeness. The cherries undergo an anaerobic fermentation in sealed bags for 30 to 38 hours, depending on climate conditions. After depulping, the coffee enters a second anaerobic fermentation in tanks for approximately 80 hours. A light rinse follows, and the coffee is then patio-dried for about 21 days.