The El Progreso farm, owned by Rodrigo Sancho and hisfamily in El Carmelo, Palestina, Huila, began with just 5hectares, expanding to 23 by 2010. Rodrigo‘s passion for coffee, fueled by cupping exploration, led to innovative processes propelling global recognition. Meanwhile, for carbonic maceration, beans are meticulously selected for ripeness and undergo floating to remove impurities.
They ferment in cherry for 70 hours with CO2 injection,intensifying sweetness and body, followed by a secondary fermentation in barrels for 70-94 hours to enhance fragrance and acidity.
 
The result: a brighter, aroma-tic, sweeter cup with intensified flavors and acidity.
 
 
Price inc. VAT 3%