• Origin: Colombia (Single-Origin)
• Region: Santuario
• Tasting Notes: Lime, pineapple with a funky aroma
• Roast Level: Medium-Light
• Cultivar: Yellow Bourbon
• Elevation: 2100 MASL
• Producer: Camilo Merizalde
• Process: 2 x Anaerobic Natural/Black Honey

Cherries are soaked in water for 6 hours. Initial cherry anaerobic fermentation for 96 hours with Mossto (cherry pulp). Wet milling process leaving 55% of Mucilage. Second anaerobic fermentation for 72 hours with Mossto added. Coffee is sun dried as a black honey process on African beds for 20 days until humidity is 10.5%. Final humidity stabilization for 7 days inside a warehouse, then coffee is finally stored in grain pro bags. After the final stabilization of 8-10 days, coffees are cupped. We picked up big notes of Lime, pineapple with a funky aroma.

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