Fed-batch Washed Process Mixed batch from 3 different days of picking. In-husk dry resting for up to 24 hours + up to 60 hours dry fermentation in tank. Sun drying on elevated patio. Lizardo is a 2nd generation coffee producer, he is now in his mid 40s. Earlier in his life he got into coffee through his dad, who was a minor coffee producer, but mostly a big compost producer in the area with a a thing for organic farming. This gave Lizardo a different understanding of the land and farming itself and interestingly enough Lizardo’s main interest is beekeeping. He is even a professional beekeeper! His farm, called El Recuerdo, has Rosado, Tabi, Colombia and Castillo varieties and everything is separated by varietal and cupped individually. His right hand (and Director of Quality at the farm) is Jensen, his nephew. This team makes an incredible cup, we can tell you that. Also, Lizardo has been part of LaREB for 6 seasons already. LaREB is a small foundation of farmers that we work 100% directly with through our good friend Herbert. Last May however, Herbert finally was able to visit the roastery. Next stop is to visit him in Colombia later this year and visit Lizardo too! This coffee is such a beauty. Delicate, complex and so sweet. Depending on the recipe you’ll either find citric notes of orangina a sticky and full flavour of nougat and beautiful notes of delicate spring blossom.