The coffee for this lot came from a small Sol De La Mañana producer from the Taypiplaya region named Wilfredo Calisaya.

To ensure only the very ripest coffee cherries are picked, it's not uncommon for producers in the SDLM program to do 7 or 8 harvesting passes across their plants, many more than producers in other parts of the world do. This is very labour-intensive and yields smaller amounts each pass, but ensures great quality. The downside is that for each delivery of cherries from the SLDM producers in Bolinda, the lots are often too tiny to process separately and so instead, deliveries from all the producers are combined and processed together.

This unique flavour profile is the result of a careful process. The coffee cherries are depulped and then fermented in water for over 48 hours, a method that helps strip away the mucilage before the beans are gently dried.

This juicy but crisp and clean cup opens with red apple. On the finish is white grape and raisin, with the white grape lingering into the aftertaste.