Pitalito, Huila (Special Edition – Holidays 2024) Cup of Excellence: Six-time sixth-place winner.

Farm: El Diviso

Process: Natural

Variety: Ombligon or Belly Button

Cup of Excellence: Six-time sixth-place winner
Chicago 2024 Competition: Third place with the Navel Lot

Coffee Process Description: The mature beans are collected, then the beans are submerged in water to remove those that float, then they are subjected to 36 hours in 50 kilos bags for anaerobic fermentation, subsequently oxidized for 40 hours, which consists of leaving the coffee in open tanks so that oxygen enters and takes temperature, then it is immersed in water at 32 grains, then a thermal shock is done at 65 degrees for 30 minutes, and finally it is dried in a canopy where it loses most of the humidity to finish. the drying process in a dehumidifying machine that brings it to the optimal humidity.