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colombian coffee partner

Blackberry, chocolate, rum, and winey notes.

 

PROCESS

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This borbon was processed with anaerobic honey fermentation for 200 hours in a barrel and then dried in a canopy under the sun for 25 days.

ORIGIN:
HUILA
PROCESS:
BLACK HONEY
VARIETY:
PINK BORBON
ALTITUDE:
1470 MT
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PRODUCER

SEGUNDO LASSO

FARM:
EL DIVISO

HISTORY

Since 2017, Segundo Lasso has been helped day in and day out by his son Wilder Lasso, an experienced coffee farmer in the region. On his farm located in the mountains of San Adolfo his family has continued coffee production for generations.