CUP: Sparkling with gentle citric acidity, cocoa and almond flavors
 
REGION: Central Valley
 
VARIETAL: Bourbon
 
ALTITUDE: 1100-1600 masl
 
PROCESSING: Washed - coffees are depulped and placed in fermentation tanks for 12–24 hours, depending on the pH level of the coffee as it ferments, as well as the volume of coffee in the tank. After the fermentation period, the coffee is washed using water channels and passed through a centriflux machine, which removes the excess water