Sourced from the father-and-son team of Don Olgar Ortega Bolanos and Esnaider Ortega Gomez in Huila, Colombia, this Red Caturra lot comes from the Villa Maria farm, where processing is handled on-site. The coffee is produced through a washed process that includes a twelve-hour whole-cherry fermentation, followed by depulping, a twenty-four-hour tank fermentation, and a thirty-day drying period on shaded, raised beds. Expect a balanced profile highlighted by red-fruit notes (cherry, raspberry), syrupy sweetness (sugarcane, cola), and undertones of vanilla, nougat, and caramel.