This coffee is a Gesha variety grown at Finca Chorro Alto in the Huila region of Colombia at an altitude of 1700 meters. It undergoes a double anaerobic natural process, involving a 48-hour anoxic fermentation in sealed barrels followed by drying at 38°C. The flavor profile is characterized by notes of cranberry, blueberry, and goji berry, offering a deep and sweet cup.
