Description
Floral, creamy lemon taffy, dulce de leche. Very sweet. Pineapple, white tea and marzipan.
This coffee was grown at El Diamante in Huila, and processed by Jose Giraldo of Cafe 1959 in Quindio. After arriving in Quindio and completing the initial 24-hour fermentation, the cherries are pulped, then put into closed tanks in order to have another 24 hours of anaerobic fermentation. After this the coffee is washed and rinsed before it is put into a dry closed tank for another 24 hours of fermentation, then washed and rinsed again, followed by drying on raised beds. Here the coffee has a long slow dry that takes around 40 days under shade.
The results are intense sweetness and brightness tasting like pineapple, white tea and marzipan.
| Country of Origin | Colombia |
| Region | Huila |
| Producer Type | Microlot |
| Farm Name | El Diamante / Cafe 1959 |
| Process | Washed |
| Growing Altitude | 1,750 masl |
| Varietal | Pink Bourbon |
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