Originating from the highlands of Acevedo and Pitalito, in Huila, this coffee stands out for its deep and well-structured profile. This lot was processed with a dual fermentation—first aerobic and then anaerobic—which adds complexity and definition, followed by a precise hot and cold quenching process to set the aromas and preserve its character in the cup.

In the cup, it is expressive and enveloping: ripe fruit takes center stage, with clear notes of blackberry juice, accompanied by lactic nuances and a clean citrus acidity. The body is creamy, with hints of cocoa and vanilla, and a balanced background that lengthens the finish and adds depth.