Floresmiro Guaca is the producer of this fine coffee. His farm, Finca El Mesón is located in the town of Acevedo in the well known coffee producing Huila department of Colombia. His farm sits at about 1,750 meters above sea level (masl). This pink bourbon varietal of coffee was fermented for 70 hours, sun-dried for 21 days, then finally mechanically dried for 8 hours at 40 degrees Celsius. A process we call anaerobic natural. This processing results in a sweet and bubbly coffee with tasting notes of champagne, pineapple, and strawberry.
Taste just like methodical said it would and reminds me of home