About this coffee
Juan Carlos has been helping set the standard of specialty coffee production in Huila for over three decades now. On his farm, he grows a range of varieties and practices all manner of processing- but he is renowned for his mastery of naturals. For this particular lot, the cherries undergo a controlled fermentation of 100 hours before drying in marquesinas for 20 days. The resulting coffee is explosive with a tropical fruit funkiness.
