This is Juan’s first project! Something he hopes to grow into a living from his farm. He recently left his full-time job at our lab to move back to Urrao and focus on farming full-time.

For this first lot, he is buying cherries from neighboring producers and processing them just like he does with the coffee from his own farm. It’s a washed coffee, depulped and fermented for 60 hours.

In the cup, you'll find sugarcane honey, mandarin, pineapple, and floral notes, with a little dulce de leche in the aroma. It has a silky body, mild citrus acidity that softens as it cools, and a long, sweet finish.