This coffee was grown by Luz Helena Salazar at the La Leona farm, harvested following strict ripeness criteria, floated and then hand sorted.Cherries were then exposed to 30 hours of underwater fermentation before being pulped.The parchment was then gently washed and dried in temperature controlled conditions until ideal moisture content was achieved.
This micro-lot is 100% Tabi; a new variety developed by Federacion Nacional de Cafeteros and is a cross between the Timor Hybrid, Bourbon and Typica.
