Colombia La Argentina

This coffee's distinctive flavor profile is the result of a two-day fermentation process. The process begins with depulping, where the pulp of the coffee cherries is carefully removed, leaving only the beans. Next, the beans undergo controlled fermentation in tanks for a period of 40 to 50 hours, during which mucilage residues and other impurities are eliminated, allowing the optimal development of their organoleptic characteristics. After fermentation, a meticulous washing is performed using traditional methods that ensure each bean is completely clean. Subsequently, the coffee is carefully dried on parabolic drying beds, utilizing solar energy to achieve a uniform and natural drying process. This drying phase lasts between 10 and 15 days, during which the bean maintains its quality, flavor, and freshness.