This washed Tabi variery seperation lot was grown by Juan Carlos Osorio Guarnizo on Finca el Pedral in Tarqui, Huila Colombia.
After it was washed this coffee underwent an extended dry fermentation of 50 hours in its mucilage before being slowly dried for 25 days in a Parabolic Dryer.
This results in a cup that is exceptionally sweet and fruity with notes caramel, toffee and stone fruits.