Lot: Sol Rosado Country of Origin: Colombia Region: Huila Producer: Carlos Plaza, Buenavista Variety: Pink Bourbon Processing Method: Natural anaerobic After careful harvesting, the ripe red cherries undergo water sorting. During this stage, low-density cherries (floaters) rise to the surface and are removed, while the denser cherries are selected for further processing. The lot then undergoes an additional quality inspection, with any remaining defective cherries removed by hand. After sorting, the coffee is placed in sealed tanks for anaerobic fermentation, which lasts for five days. The coffee is then moved to patios for drying. During periods of unstable weather or when there is an increased risk of spoilage, mechanical drying is used at temperatures not exceeding 40°C for up to 36 hours. An exceptionally vibrant and rare coffee. The cup offers notes of cherries in syrup, strawberry jam, dried banana, and sweet berries. The finish is long and lingering, with liqueur-like and pineapple notes. This is one of the most intense and expressive lots in our lineup. As the coffee cools, notes of Isabella grapes and ripe strawberries become especially pronounced. The acidity is wine-like, while the body is dense and liqueur-like. A true explosion of flavor and emotion — an intensely dessert-like coffee. Carlos Plaza is an innovative coffee producer and experimenter. He continuously develops new and increasingly sophisticated processing methods with carefully controlled microbial activity. His approach includes the use of sealed fermentation tanks equipped with degassing valves, allowing precise control over fermentation dynamics, acidity balance, and the development of distinctive flavor characteristics within the coffee cherries.