Farms in this region are small, ranging from 1 to 5 hectares each. Sitting at around 1700-2100 MASL, these coffees are floral, complex, and juicy. Farmers here usually grow Typica and Bourbón varieties, with a mix of Pacas. Fermentation and drying processes usually include 24-hour fermentation periods after pulping, which helps heighten the fruit element in the cup. Look for notes of strawberry, earl grey, and chocolate cake in the cup.

Farms in this region are small, ranging from 1 to 5 hectares each. Sitting at around 1700-2100 MASL, these coffees are floral, complex, and juicy. Farmers here usually grow Typica and Bourbón varieties, with a mix of Pacas. Fermentation and drying processes usually include 24-hour fermentation periods after pulping, which helps heighten the fruit element in the cup. Look for notes of strawberry, earl grey, and chocolate cake in the cup.