A single-origin Colombia microlot from Quindío (≈1800 MASL), Caturra variety, processed as an inoculated anaerobic natural with a 200‑hour hop-infused mosto fermentation and patio drying. Light roast showcasing electric, fruit-forward acidity and heavy fermentation character—tasting of mango, lemongrass, orange peel, and lemon candy.
