Farmer: Fernanda Benavides
Variety | Aji Bourbon |
Process | Natural – The process begins with the shaking of the fresh cherry, oxidation is carried out for 72, then water is added to the coffee and the process continues for 36 more hours, after the time is up, it is taken to dry. |
Altitude | 1600 M.S.N.M |
Region | Palestina – Huila |
Score | 86 |
Density | 756 |
Humidity | 8.1% |
Availability | 1750 KG |
Delivery | 30 Days |
F/A Red Fruits, Aromatic And Herbal; Drink With Notes Of Strawberry And Dark Chocolate, Residual With Notes Of Pepper And Currants, A Little Sharp Acidity And Pronounced Body.