This single-origin coffee is produced by Gloria Ortega at the El Progreso farm in the Sevilla region of San Agustín, Huila, Colombia. Grown at an elevation of 1870-1920 meters, this Pink Bourbon variety is processed using a fermented washed method. The coffee undergoes a 24-hour cherry fermentation, followed by a 36-hour dry fermentation after de-pulping. The resulting cup is bold and jammy, featuring distinct berry-like notes reminiscent of red currants and lime cordial.
