Even its acidity is sweet in this coffee, in fact at the origin it is particularly rich in malic acid (or apple acid, as it happens), which has a hint of very unripe green apple.
However, thanks to the skill with which the fermentation of the crop is carried out, it is one of the rare coffees in which malolactic fermentation is best performed: malic acid is transformed into lactic acid, and the sour sourness of the apple. immature gives way to a round and creamy sensation.
But sweet is also the chocolate that appears at the first sip, to make room for the raisins, and then even further on, in the finish, return accompanied by a fresh fruity note of pineapple and lime, which remain to keep us company for a long time, with the cup now empty.

Location: department of Huila, the mountainous region of southwestern Colombia, 1500 meters - 1700 meters. SLM, every coffee lover's paradise.
Cultivation in the shade, large temperature variations between day and night, study of cultivars, experiments with the most diverse drying methods.
Balanced blend of three of the cultivars that define the identity of the Colombian coffee: Castillo, Caturra and (precisely) Colombia.

Washed coffees, washed, require particular attention in roasting: clean and free of any residual pulp, they reach the so-called first crack, the moment in which the internal cell membranes of the bean begin to break, long before natural coffees: a short roasting, more decisive, if not aggressive in the first phase, and very delicate in the finish, is what we have chosen for this coffee, taking care not to cancel the precious but delicate fruity aromas of which it is rich with too high temperatures.