Officially the 2nd place coffee in the Central Division at this year's Copa de Oro competition, this was in fact my favorite of the finalists. It stands out for its incredibly distinct and unique flavor profile - closer maybe to an SL28 from Kenya than a Pink Bourbon from Huila. It's insanely well-structured, syrupy and sweet, with a nice amount of grape-like acidity.

This is Eder's first year placing in the top five, and likely an indication of big things to come. His coffee is hand-picked for ripeness, immediately filtered through a sieve to remove debris, floated for defects, dry-fermented (in-cherry) overnight, depulped and fermented for an additional 80-110 hours, before finally being rinsed and dried on raised beds (inside a parabolic greenhouse) for 15-20 days.