SOIL- Serena(Colombia)
75.00
The journey of this Colombian crop begins in the high Huila mountains, at an altitude of between 1600 and 1900 meters, where coffee cherries are carefully picked on small farms, then subjected to an initial fermentation stage that gives them rich and unique flavors.
The fruit is then transported to the Los Patios facilities, where it undergoes a second 60-hour fermentation process using yellow tropical fruits. This process imparts a distinct fruity aroma and a balanced, naturally sweet nectar. The journey is completed with a meticulous sun-drying process, ensuring a full texture and exquisite harmony in every cup.
Treatment: Honey-Anaerobic
Notes: currant, pineapple, acadiana
Breed: Castillo
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