• Aroma: Intense and perfumed — tropical fruit (pineapple, mango), sweet florals, and a hint of cocoa.
  
• Body: Velvety, medium-plus body with a lush, almost winey texture.
  
• Flavour: Layers of lychee, pineapple, ripe stone fruit and black cherry, with hibiscus-like jamminess and cocoa nib depth on the finish.
  
• Sweetness: Very high — candy-like tropical sweetness that sticks around long after the sip.
  
• Acidity: Bright and juicy, but rounded; gives a sparkling lift without turning sharp.
  

Process: Natural. Ripe cherries are hand-sorted, then fermented and dried whole on raised beds/patios for an extended period. This slow, controlled drying keeps the cup clean while pushing big tropical and floral character typical of Sidra.

Region: Acevedo, Huila, southern Colombia — a high-altitude pocket of Huila known for very expressive, sweet, fruit-forward coffees.

Farm / Producer: Finca Las Flores, produced by the Vergara family. The farm is part of a small cluster of Huila producers (often collaborating with nearby El Diviso) focused on high-end varietals and precise fermentation.