Farm: La Dinastía

Region: San Adolfo, Huila, Colombia

Producer: Wilder Lazo

Variety: Marageisha

Process: Anaerobic Washed

Altitude: 1480-1550 masl

Roasting Profile: Filter

Roasting Machine: ROEST P3000

Aroma: Thyme, Lemongrass, Dark fruits

Flavor: Thyme, Blackcurrant, Spice

Aftertaste:  Thyme, Blackcurrant

Mouthfeel: Smooth and berry-juice like

Processing

Coffee cherries underwent a 90-hour anaerobic chilled fermentation. After pulping, the coffee is packed into blue fermentation tanks, which are constantly chilled by spring water that flows through the farm at around 16 °C. This process extends the fermentation to 90 hours without creating funkiness or heavy flavors. The coffee cherries are then washed and dried.