Species: Arabica

SCA score: 81.25 points

Type of harvesting: Manual-Selective

Process: Traditional

Process Type: Traditional Washed

Fermentation: Aerobic

Sieve: 16/19

Humidity: 12.10%

Water activity: 0.61

Altitude: 1,500 – 1,900 masl

Sensory profile: Chocolatey, with a smooth and balanced complexity.