This coffee is a Maragesha variety from the Quebraditas farm in the Huila region of Colombia, grown at an altitude of 1700 meters. It undergoes a complex thermal shock process involving anoxic fermentation in cherry, followed by pulping, washing with warm water, and a secondary fermentation with yeast inoculation. The resulting cup profile is delicate and distinctive, featuring flavor notes of lemongrass, rose, lavender, and thyme.
