This coffee is a Maragesha variety produced by Edinson Argote at the Quebraditas farm in Huila, Colombia, at an altitude of 1700 meters. It undergoes a complex thermal shock process involving anoxic fermentation in cherry, followed by pulping, washing with warm water, a second anoxic fermentation, and a final yeast-inoculated aerobic fermentation with a cold fermentation crash. The resulting cup profile is delicate and distinctive, featuring notes of lemongrass, rose, lavender, and thyme.
