This Microlot, grown at an extraordinary altitude of 1,850 meters in Salento, Quindio, is a true testament to expert craftsmanship. Crafted at El Ocaso farm by a family that has been brewing perfection since 1987. This coffee undergoes a meticulous 120-hour Carbonic Maceration, enhancing its flavor complexity, followed by 25 days of sun-drying. This is completed with a 30-day stabilization process to ensure uniformity and depth in flavor. This natural process harmonizes and accentuates the distinct characteristics of Pink Borbon, creating a captivating cup with notes of grapes, cherry, and ripe guava interlaced with aromatic and balanced sweetness