Our first Colombian we've brought in is a cracker with a lovely finish, sweet mouth feel and pleasant balance from start to finish. This tiny lot was farmed on 2 hectares in the town of Carmen in the region of Oporapa, Huila. The coffee is processed with open fermentation in traditional cement tank for twenty eight hours, and dried for twelve days in a covered parabolic dryer. Oporapa is not a region well known for it's specialty coffee production, but we're excited to have the opportunity to work with Finca El Manatial and Robinson with this coffee. Look for it every year!