This coffee is a Sidra variety from San Agustín, Huila, Colombia, grown at an altitude of 1900-2000 meters. It is processed using a dry-fermented washed method, where cherries are fermented for 12 hours before depulping, followed by another 36 hours of dry fermentation, four wash cycles, and 18 days of drying on raised beds. The flavor profile is juicy and complex, featuring notes of elderflower syrup, lime zest, and tropical fruits.
