<p class="p1"><b>Taste description:</b> Floral aroma of rose and jasmine. In the cup you’ll find notes of sweet mango, pink lemonade and a sweet long finish of tangerines.</p> <p class="p2"><br></p> <p class="p1"><strong>Farmer: </strong>Wilson Jesus Ortega Muñoz<br><strong>Region: </strong>San Agustin, Huila<br><strong>Country:</strong> Colombia<br><strong>Altitude: </strong>1640 MASL<br><strong>Varieties:</strong> Pink Bourbon<br><strong>Process:  </strong>Washed<br><strong>Drying:  </strong>Drying room 20 days</p> <p class="p2"><br></p> <p class="p1"><strong>Story</strong></p> <p class="p1">Wilson Jesus Ortega Muñoz runs a 2-hectare farm called Finca Los Naranjos in the San Agustin area of Huila. Alongside around 2000 coffee trees, he also grows corn, bananas, and arracacha. Fly crop runs from June through August with the main harvest taking place from November through January. He produces around 1500 kgs of coffee per year.</p> <p class="p1">In recent harvests, he has faced challenges from changes in the climate and the high costs of fertilizer and labor.</p> <p class="p2"><br></p> <p class="p1"><b>Harvest &amp; process:</b> the cherry is picked and left for 12 hours before depulping. Then it is put in tanks for 50 hours to ferment. From there the coffee is washed and taken to the drying room where it dries for around 20 days to reach the desired moisture content.</p>