Origin: Colombia 
Region: Acevedo-Huila
Farm: La Esmeralda
Producer: Norbey Quimbayo
Variety: Pink Bourbon
Elevation: 1750 MASL
Process: Semi-Washed
Fermentation: Acetic, Lactic
Cupping Notes: Black Cherry, Brown Sugar, Apple, Malic Acid
PROCESS:
1. After picking, All the cherries are selected by hand, just the ripe 70%, 20% over ripe and 10% half ripe cherries (red color).
2. The masses are floated to select just the dense cherries. Also it works for cleaning the fruit from bacteries. 
3. The mass is kept in a tank to start the aerobic fermentation and the acetic process. It gives the fruity the smell and taste of the coffee.
4. After 12 hour of fermentation, The cherries are depulped and are kept in a tank for 24 hours with
water to start the lactic fermentation and grow the yeasts into the mass. 
5. The mass is spread in the sunbeds driers for 2 weeks until the grain is under 11% of moisture.
6 The coffee is kept in Grain Pro bags with the parchment for at least 2 weeks before it is milled and exported.