Taste Notes - Dark Chocolate, Green Grape, Tart Cherry
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Coffee is roasted fresh and will ship as soon as possible depending on roast date.
Sebastian Diaz Zalamanca is a third generation producer from Pitalito, in the department of Huila. Sebastian learned about coffee management and production from his father and grandfather so when he had the opportunity to buy his own farm he did so with their support.
The Pink Bourbon cherries are fermented in a hopper for approximately 24 hours before being de-pulped and left to ferment for another 24 hours in a cement tank. Once fermented the coffee is put to dry for 14 days. The coffee is raked 3 times a day to assure a more homogenous drying process. Once dry the coffee is packed in "cabuya" bags and left to rest in a warehouse for 21 days before being milled.