This single-origin coffee is produced by Jhon Jairo Gomez in the El Rosario region of San Agustín, Huila, Colombia. Grown at an altitude of 1950-2000 meters, this Tabi variety coffee is processed using a washed method. The beans are fermented in sealed bags for 24 hours, followed by 36 hours in tiled tanks, and dried for 15-20 days in a solar dryer. The resulting cup is vibrant and syrupy, featuring distinct flavor notes of tropical fruits and orange marmalade.
