Cultivated by Jairo Arcila at Santa Mónica Farm, in the heart of Quindío, this Caturra reflects the exceptional care devoted to every stage of its production. The cherries undergo a 30-hour underwater anaerobic fermentation, followed by a meticulous washing process and slow sun-drying.

The result is a bright and elegant cup, with vibrant tangerine acidity, the sweetness of stone fruits and brown sugar, and a smooth, lingering finish of cacao nibs.

Notes: Stone Fruits, Brown Sugar, Tangerine & Cacao Nibs

Region: Armenia, Quindío – Colombia
Producer: Jairo Arcila
Variety: Caturra
Process: Fermented & Washed
Altitude: 1500 m
Recommended for: Filter