Colombia Nariño

Bright and clean, with the crisp acidity that comes from washed processing rather than letting the fruit dry on the bean.

The fruit is fermented and rinsed off before drying, then grown out at 1500 to 2200 masl in Nariño, Colombia, a region known for consistently high-altitude lots.

Notes of apricot, pear, dark chocolate, and roasted hazelnut come through in the cup.