Producer: Felipe Trujillo
Farm: Los Pinos
Origin: Colombia
Region: Vereda Las Mercedes, Santa Barbara Antioquia
Elevation: 1950 masl
Variety: Castillo
Process: Pulped Natural / Honey
Fermentation: Acetic lactic
Notes: Cherry, Orange, Honey, Dark Chocolate, Strawberry Acidity, Sweet  
THE PROCESS: After picking, the cherries are floated and separated by density to select only the dense cherries, also serving to remove any bacteria from the fruit. All the cherries are hand-selected, with 70% being ripe, 20% overripe, and 10% half-ripe cherries (red in color). The mass is placed in a tank to initiate aerobic fermentation and the acetic process, imparting the coffee with its fruity aroma and taste After 72 hours of fermentation, the cherries are depulped. The rest i spread on sunbed dryers for 2 weeks until the moisture content of the beans is reduced to under 11%. The coffee is stored in Grain Pro bags with the parchment for a minimum of 2 weeks before being milled and exported.