About This Coffee

The coffee goes through a manual and rigorous picking and for the fermentation process it's fermented in cherry with controlled temperature for between 50 and 60 hours. The coffee is collected in the indicated maturation. After fermentation, the coffee is left from 48 to 72 hours in the silo, with rest intervals. The taste and flavour balance of this coffee is really what makes this cup stand out. In the fragrance and aroma you will find notes of passion fruit, dark bakers chocolate and an almost nutty liqueur aroma. In the taste and aftertaste we find chocolate, passion fruit, pineapple, brown sugar, citric acidity with a thick and dense body, and a lingering long aftertaste.

Flavor Profile

Coffee Details

Type

Single Origin

Process

Aerobic Natural Fermentation

Origin

🇨🇴 Valle del Cauca, Colombia

Varieties

Pacamara

Altitude

1,450-1,800m

Farm & Producer