Description
This smallholder lot was sourced from a group of 18 producers living in the Arboleda area, Narino department, growing coffee at altitudes ranging from 1600 to 2200 meters above sea level. These producers use a double fermentation method often found in Colombia: an initial fermentation is done in cherry for 36-48 hours, before de-pulping and another 30-50 hours fermentation in tanks. The coffees are then sun-dried, usually on patios, for 15-20 days.
