This coffee lot, produced by Jorge Elias Rojas' farm - which continually churns out incredible coffees, is a Honey processed. Varieties are Red Borboun and Caturra, harvested at 1850 meters above sea level in the mountains of Tolima area. The coffee is naturally harvested by hand, the berries are removed only when their brix degree reaches the 18-25% range after which they are selected in the washing station, placed in tanks of water, everything that remains on the surface is removed, after which what sinks is separated and placed in tanks of water to ferment for 72 hours, partially stripped, undergo a further 38 hour fermentation and then dried on raised patios for two weeks. A coffee with intense notes of cinnamon, apple and caramel.
