ORIGIN: Colombia 
FARM: El Roble
VARIETY: Geisha
ELEVATION: 1720 masl.
PROCESS: Natural
FERMENTATION: Acetic an lactic
TASTING NOTES: Black cherry, blackberry, citric acid, sweet, floral and mild aftertaste
PROCESS:
1. After picked, All the cherries are selected by hand.
2. The mass are floated to select just the dense cherries. Also it works for cleaning the fruit from bacteria. 
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 over 72 hours.
4. After fermentation, the cherries are spread on sunbeds to dry naturally. This drying process takes
5-6 weeks, allowing the beans to develop their final flavor profile.