
Sey
La Hacienda - 2nd Harvest
OriginColombia
ProcessFermentation, Washed
Summary
Diego Parra's 14-hectare farm in the mountains of southern Huila, Colombia produces this Pink Bourbon lot. The coffee is hand-picked at peak ripeness, floated, held in-cherry overnight, de-pulped, dry-fermented for 36 hours, washed, and dried on raised beds. Described as sparkling clean, highlighting the beauty of both variety and terroir.
LLM-generated content – may contain errors.
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FormatBean
DecaffeinatedNo
ProducerDiego Parra
Altitude1700 m.a.s.l
VarietyPink Bourbon
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