Details
| Weight | N/A |
|---|---|
| Origin | San José, Caldas, Colombia |
| Producer | Jorge Correa & José Giraldo of Café 1959 |
| Process | Natural – 48 Hour Anaerobic Fermentation |
| Yellow Rooster Score | 85.75 |
| Varietal | Gesha, Red & Yellow Bourbon, Tabi, Typica |
| Elevation | 1500 MASL |
| Tasting Notes | Fig, Raisin, Lemon Shortbread |
| Packing | 10 Pounds, 4 Pounds |
