In Acevedo at 1800 masl, the cool weather conditions slow the cherry maturation and intensify the fruit development. The selected coffee is carefully dried under a shaded structure. Afterwards the coffee is decaffeinated at Descafol using the sugarcane decaffeination method. This method preserves the sweetness while softening the wilder edges of the profile. The result is a fruity and sweet cup with notes of strawberry, purple grape, lemongrass and hazelnut.