Miller Bustos owns a 3-hectare farm planted entirely with coffee, primarily Pink Bourbon variety.
The coffee is picked ripe when the cherries turn a dark orange or pink color, then they are given what is called a "double" fermentation: The cherries rest in a hopper for 14 hours, then they are depulped and fermented in a tank for 36 hours.
The coffee is washed two or three times before being spread in parabolic driers for up to 20 days.
Tasting Notes -
Toffee Apple, Cocoa, Raspberry Tart and Sultana
|Region||Bolivar, Acevedo, Huila|