This Colombia boasts some strong dark chocolate, molasses and cocoa notes. It has a great sugary sweetness but balanced with some tart acidity to even the profile. Upon cool-down the finish is more clean.
The farmers pick their coffee during the day and depulp it in the afternoon, typically fermenting the lots for 16–24 hours dry. The coffees are generally washed two or three times before being dried in small "casa elbas," mechanical dryers, or parabolic dryers. Mechanical drying takes 25–40 hours, while other drying structures can take up to 15 days.
*Please note that we are not a certified organic producer but the green coffee beans we purchase are grown organically.
Type: Roasted Coffee