This coffee is a micro-lot from the Santa Monica farm in the Quindio region of Colombia, grown at 1500 meters altitude. It is a Pink Bourbon variety processed using an experimental anaerobic honey method, where the beans are fermented for 72 hours with wine yeast and lychee fruit. This unique process results in a highly aromatic and fruity cup with flavor notes of mango, lychee, candied tropical fruit, tamarind candy, and a sweet mandarin acidity.
