Located in: Caicedo, Giraldo, Antioquia, Colombia.
Altitude: 1.700 – 2.100 m.a.s.l.
Average temp: 20ºc.
Harvest Periods: Nov-Jan 60%, May-Jul 40%.
Process: Fully washed, 48 hours fermentation in open tanks, sun and mechanical dried.
Variety: Caturra – Castillo.