Altitude: 1600 to 1800 masl
Process: Hand picking, 12hr fermentation, sun dried
Profile: Intense aroma of dark chocolate, subtle caramel flavor and cocoa, low acidity, abundant body and residual flavor
Type of coffee: Castilla/Colombia
Farmers: Coffee growers in the municipality of Buesaco with low chances of accessing International Trade
50% of the profits are donated to COLSA's scholarship fund.