This coffee is a micro-lot from the Santa Monica farm in the Quindío region of Colombia, grown at an altitude of 1500 meters. It features the Pink Bourbon variety and undergoes an experimental honey process, including a 72-hour anaerobic fermentation with wine yeast and peach juice. This unique processing results in a flavorful cup where natural fruitiness balances with the vibrant acidity of the Pink Bourbon variety. Tasting notes include honeydew melon, coconut, and peach.
