"This variety is naturally sweet, but we wanted to bring out more complexity, intensity, and, above all, a long-lasting finish that makes every sip memorable. We worked with short fermentation at low temperatures to develop a complex and consistent cup across harvests, without overshadowing the variety’s natural character: its refreshing citrus acidity and signature panela sweetness.

This is the first variety we started working with when we launched our specialty coffee project in 2021. Back then, just as it is today, it was one of the most talked-about varieties in Huila. Its ability to thrive in colder climates made it a great fit for our farm, and it became the foundation for later experiments with other varieties and processing methods." - says Diego.

In the cup, expect notes of mandarin, caramel, sugarcane, yellow fruits, pineapple, and florals. Mandarin, jasmine, sugarcane, and pineapple stand out in the flavor, complemented by a creamy body and bright citrus acidity. The finish is long and memorable, with lingering tropical fruit notes.