Honey, Cashew butter, Cherry
Nelson Vallecillo, the second oldest son of Benjamín Vallecillo, produces exceptional coffee on his high-altitude farm, with his Yellow Catuaí variety standing out for its tropical notes, crisp acidity, and sweetness. Benefiting from optimal growing conditions, including elevation and wind protection, Nelson's slow-maturing coffee plants thrive, prompting admiration from others in the industry who plan to emulate his methods. Wilson and Jony, also highland coffee producers, focus on Pacas beans with extended fermentation for a fruitier flavor, leading to a decision to blend their small batches with Nelson's coffee to create a balanced yet fruity blend due to their similar flavor profiles and limited quantities.