Origin:  COLOMBIA
Farm: La Ventolera
Altitude: 1820 mals
Variety: Tabi
Process: Natural
Fermentation: Acetic, Malolactic
Cupping Notes: Sweet, Brown Sugar, Very Fruity, Grape & Tart Apple, Smooth Sweet Red Wine 
Process:
1. After picking, the masses are floated to select just the dense cherries. Also it works for cleaning the fruit from bacteria.
2. All the cherries are selected by hand just the ripe 90% and over ripe 10% aprox.
3. The mass is kept in a tank to start the aerobic fermentation and the acetic process. It gives the fruity smell and taste of the coffee.
4. After 12 hours of fermentation, the cherries are packed in fermenters (beer fermenters in sanitary 2B finish stainless steel) hermetically closed and with a gas valve to control the anaerobic process during one week.
5. Cherries are spread in the sunbeds driers for 5-6 weeks until the grain is under 11% of moisture.
6. The coffee is kept in Grain Pro bags with cherry cover at least 2 weeks before it is milled and exported.