We are honoured to present this lot of Colombian coffee produced by our friend Wilfredo Ule Vargas in his “Alcatraz” coffee farm in Oparapa, Colombia. His innovative spirit and intuition help him produce some of the most delicious and intense coffee lots. This time he presents us with this very well sought arabica varietal processed anaerobically to obtain a fermentation of 106 hours. The result is a dense, sweet and aromatic brew. Only ripe red coffee cherries are collected and any defect like underdeveloped, green, dry or overripe beans are discarded to only pulp the best beans. Then, coffee is dried, initially on raised beds under the shade, then through the more direct sun light in a process called “Markesina”. This lot of coffee was produced at an average altitude of 1750 meters above the sea level.