Los Delirios

• Country: Colombia
• Region: Suaza, Huila
• Altitude: 1.650 m.a.s.l.
• Varieties: Geisha, Bourbon, Colombia
• Processing Method: In-cherry fermentation for 48 hours, followed by 36-hour fermentation post-pulping in closed bags, then double-washed to remove defects
• Drying Method: Beans dried on covered raised beds in shade for approximately 15 days, followed by 5 days on a covered patio at a higher temperature

Javier’s espresso features green apple, cherry, and blackberry notes, while the filter brew highlights blackberry with orange and apple acidity. Both complement a high brown sugar sweetness.