This lot is a collaboration between Jhoan Vergara and the farm El Vergel. This coffee was picked in Huila and transported all the way to the Tolima Region to El Vergel where the coffee was processed. This is part of a collaboration line to promote unique processes with unique coffee lots.
This coffee is fermented anaerobically with the addition of mosto - the lixiviums of the fermentation of a Java coffee. This adds a new mass of microorganisms to the fermentation which results in a more intense and complex taste.
