This coffee is from the Quebraditas farm in Huila, Colombia, grown at 1700 meters altitude. Produced by Edinson Argote, it features the Sidra variety processed using natural rehydrated yeast inoculation. The processing includes 72 hours of cherry oxidation, re-hydration with hot water, and 120 hours of fermentation at temperatures below 25°C with specific yeast, followed by controlled drying. The cup profile features cherry, blackberry, and lavender notes with funky characteristics.
