This coffee comes from the Finca La Esmeralda plantation in the Quindío department of Colombia, cultivated at 1800 meters altitude. The farm has been operated for over 20 years by Cesar Buesaquillo and his wife Marie. The Castillo variety coffee cherries underwent 45-hour aerobic fermentation, followed by drying in parabolic dryers to ensure even air circulation and proper sun exposure. The resulting cup is incredibly rich and fruity with well-defined flavor notes of lychee combined with mango and passion fruit.
