This fruit bomb was grown by Felipe Trujillo, a fourth-generation coffee producer from Santa Bárbara, Antioquia, Colombia. This lot underwent a 400hr fermentation before being frozen for 3 days at -18ºC. After 3 days the cherries are removed from the industrial freezer and spread on sunbeds for 5-6 weeks until the green is below 11% moisture. This is a great example of a pioneering post-harvest process, producing amazing fruit qualities. In the cup, you can expect notes of rasberry, chocolate, cream and cherries. A true fruit bomb!