Origin: Libano, Tolima
Taste: Chocolate, caramel, mandarin, prolonged residual, bright citric acidity, creamy body
Variety: Colombia, Castillo, Caturra, Tabi, Typica
Grown altitude: 1680 MASL
Finca San Luis, has 42 hectares. It is semi-forest; it is friendly to birds. Mr Omar Arango has been in charge of Finca San Luis the last 30 years. He is being dedicated to improve the process and production of specialty coffees, learning about more efficient ways of collection and sorting, and also the most processes benefit, achieving today optimize resources.
Process : Initially when the coffee gets harvested, start the separation floating in a tank which is filled with spring water. In this process, classification and separation of the coffee is made.
Afterwards coffee is pulped immediately, then it proceeds with dry fermentation for a period of 24 hours.
Number of trees planted: approximately 60,000 cofee trees
Drying Type: Sun-dried in African beds