Grown at an altitude of 1,950 meters in the Cauca region of Colombia, this Caturra varietal undergoes a Natural anaerobic fermentation process, resulting in a coffee with a fruity aroma, structured acidity, smooth body, and a sweet aftertaste. The flavor profile includes notes of lychee, passion fruit, vanilla and kiwi. The Cauca region is known for its high altitude and fertile volcanic soil, which provide ideal conditions for coffee cultivation. This region's unique microclimate, characterized by cool temperatures and regular rainfall, supports the development of complex and high-quality coffee flavors