Strawberry, peach, honey, mandarin and brown sugar. A full bodied, juicy cup with hints of bergamot and elderflower.
Region: Acevedo, Huila
Altitude: 1700 - 1750 masl
Process: Anaerobic fermentation
A 100% Tabi microlot produced by Norbey Quimbayo and his wife in the coffee-rich region of Pitalito, Huila.
This coffee is de-pulped 5 hours after harvested, exposed to a long dry anaerobic fermentation of 27 hours and sun-dried slowly on raised beds to ideal moisture content.