Honey-processed Arabica variety coffee. From the Nariño region. Honey, red fruits, blueberry, citric acid, tamarind, creamy.
This coffee is processed by several farmers in Tablón de Gómez using a similar process.
This consists of a honey process with a short 48-hour fermentation in mucilage followed by an average of 18 days of drying in patios and raised beds, and homogenized in a stabilization process for 30 days before processing.