Details
| Weight | N/A |
|---|---|
| Origin | San José, Caldas, Colombia |
| Producer | Jorge Correa & José Giraldo of Café 1959 |
| Process | Natural – 160 Hour Anaerobic Fermentation |
| Yellow Rooster Score | 87.5 |
| Varietal | Red & Yellow Bourbon, Tabi |
| Elevation | 1550 meters |
| Tasting Notes | Peach, Passion Fruit, Merlot, Hibiscus, Grape |
| Packing | 10 Pounds, 4 Pounds |
