Description
Location: Acevedo, Huila
Varietal: Tabi
Altitude: 1700-1750 masl
Rainfall: 1800-2000 mm
Soil: Volcanic ash
Producer: Norbey Quimbayo
In the cup: Black tea and stone fruit
Produced by Norbey and his wife, this coffe is de-pulped 5 hours after harvest, exposed to a long and dry anaerobic fermentation for 27 hours and then sun dried slowly on raised beds to its ideal moisture content.
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