Profile: Notes of tropical fruits, cacao nibbs, acidity of wild berry, creamy body.
Process- Carbonic Maceration
Origen: Jerico Antioquia
Altitude: 1800 Metros
Farm: La Luisa
Caficultor: Don Juan Velez
Carbonic Maceration fermentation for 7 days (168 hours) in a stainless steel fermentation tank. Dried on raised beds for 20+ days. Final Process is a Natural.
The Velez family has owned their farm since 1907
and going on 5 generations of coffee farmers. Juan Pablo, Don Juan’s son, got more involved with the farm in 2015 and began experimenting with special processes.