Grown in the Valle de Laboyos near Pitalito in southern Huila, this lot benefits from rich volcanic soils and cool mountain microclimates that slow cherry ripening and build flavour.
Processing is meticulous: cherries are washed, disinfected and hand sorted, rested for a 24 hour oxidation period to develop aromatics, then de-pulped, washed free of mucilage and mechanically dried under controlled conditions. "Excelso" refers to the export grade, marking beans a touch smaller in screen size than Supremo but held to excellent quality standards.
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