Description

This lot is comprised of carefully selected harvests from a group of 32 families in various parts of Huila who intercrop their coffee trees among grapefruit, kiwis and typical flowers of the region. The smallholders carry out an initial fermentation process in cherry for 36 hours, then depulp the coffee and move to a second fermentation process in concrete tanks for another 60 hours. The parchment is then dried in the sun and constantly moved to encourage airflow and promote uniformity.  Due to it’s long fermentation, it’s extremely complex and can be enjoyed with or without milk in a variety of brewing techniques.

Additional information