This coffee was grown by Weimar Lasso at the farm Las Terrazas. This coffee is harvested following strict ripeness criteria, floated and hand-sorted to remove any defects.
Cherries were then exposed to 30 hours of underwater fermentation before being pulped. The parchment was then gently washed and then dried in temperature controlled conditions until ideal moisture content was achieved
The washed processing did a wonderful job of decreasing the perceived acidity of this coffee while still allowing the depth and complexity come through. Balanced, complex, and an amazing finish in the cup.