Sourced from the Serranía del Perijá mountain range along the Colombia and Venezuela border, this naturally decaffeinated coffee begins with carefully selected cherries that undergo a 48-hour fermentation to enhance sweetness and complexity. The coffee is then dried on covered solar beds before being transported to Trilladora Valentina in Valledupar for dry milling. Finally, it is decaffeinated using a natural sugar cane process, preserving its original flavour and character.
In the cup is notes of orange and brown sugar, a smooth caramel body, and a lingering honeyed finish.
