Region: Uribe, El Tambo, Cauca
Farm: La Primavera
Variety: Castillo, Caturra
Altitude: 1850 MASL
Cup: Green grape, lemon pie, brown sugar
José Cornelio Barrera Montenegro has 1.5 hectares called La Primavera, where he grows Castillo and Caturra coffee.
The coffee is picked ripe and "double" fermented. First in a hopper in its cherry, then depulped and fermented in a tank. The fermentation time lasts a total of 42 hours. After washing, it's dried in parabolic driers for 12 days.