This exclusive microlot is from farmer Mariluz Ruiz in San Agustin, Colombia. Her farm, Finca El Placeris, is a two-hectare parcel planted at 1850 masl with a mix of Pink Bourbon and Colombia varieties.
Picking and depulping occurs every 20 days to minimize the picking of under-ripe and over-ripe cherries during the peak of the harvest. The coffee is fermented for 48 hours in a tank, without water, before being washed. The coffee is then set out in a solar dryer, using a mesh covering to slow drying times to 30+ days.
The cup presents a sugary sweetness and mouthfeel with fruit acidity.