|Region||San Simón, Tolima|
Dried apricots, cacao, almond.
Sweet and balanced with slight acidity and a long finish.
Emilse’s farm, La Vega, is located in the south of Tolima, almost on the border with Huila, in San Simon. She comes from a family with four generations of experience in coffee growing, and she inherited La Vega from her parents in 1994. Emilse lives with her husband Roberto and their two children, Ramiro and Camila. It is her nephew Camilo who works with her on the farm. At La Vega the coffee is fermented for 36 hours. Then it’s washed in the fermentation tank and the floaters are skimmed off before it gets sun dried in parabolic dryers.