Roasting: OMNI Altitude: 1700-1800 Acidity: Bright Body: Medium Processing method: Honey Flavor notes:Vanilla, cane sugar, dark grape
The coffee is grown by small farmers in remote areas of Aponte, Narinho, where most of the farms belong to the local indigenous community. About 200 farmers have come together to create a special coffee with the unique character of the region. This microlot consists of 100% Caturra, which comes from Minas Gerais, Brazil. A natural mutation of Red Bourbon, Caturra is characterized by higher yields and disease resistance, making it an ideal choice for farmers. The coffee is processed using the Honey method: during drying, part of the pulp remains on the bean, which adds natural sweetness. This creates a bright flavor profile with hints of honey and fruit, emphasizing the complexity and versatility of this microlot.
