This coffee was produced by Luz Helena Salazar on her farm La Leona. It was harvested following strict ripeness criteria, floated and hand-sorted to remove any defects. Cherries then underwent 30 hours of underwater fermentation before being pulped. 

The parchment was then gently washed and then dried in temperature controlled conditions until ideal moisture content was achieved.

This microlot is 100% Caturra. This variety originated in Minas Gerais, Brazil and is a natural mutation of Red Bourbon. It not only yields a lot of coffee cherries but also is smaller than other varieties which allows the trees to be planted closer to each other.

We loved the silky texture of this coffee! It has a beautiful sweetness of stone fruit and caramelized nuts, balanced with a mild acidity.