This blend, grown at 1,400 - 1,600 meters in San Adolfo, Huila, is crafted with precision at Las Palmas farm by Brayan Alvear. The process starts with a 24-hour pre-fermentation in a plastic bag, followed by a 24-hour cherry aerobics session. The beans are then de-pulped and undergo a 5-day anaerobic fermentation with dehydrated berries, intensifying the flavor profile. The journey ends with a 10-day mechanical drying process, including a 5-day resting period to stabilize the beans and enhance their flavors.

The result is an explosive, unparalleled symphony of flavors, with notes of strawberry, pineapple, raspberry, and pomelo