Roasting: Light
Altitude: 1700+ meters
Acidity: Light
Body: Medium
Processing method: Double Anaerobic
Flavor notes: Lychee, strawberry, raspberry, hibiscus, pineapple
Delicate coffee grown under the sun in Colombia’s Cauca region. What makes this variety special is that its ripe cherries are pink instead of the usual red.
This coffee is relatively young, just 20 years old. Initially, it was believed to be a hybrid of red and yellow bourbon, but later research showed its direct Ethiopian origins. This means this coffee is a true traveler, combining the flavors of two continents.
It grows near the equator, close to high mountains and the Pacific Ocean. In Cauca, nighttime temperatures often drop, slowing down the ripening of the coffee berries. This allows them to develop more sugars and compounds, enhancing their acidity, sweetness, and fruity notes. The volcanic soils from the Puracé and Sotará volcanoes add a distinctive caramel aroma to the coffee.
When brewed, you'll taste notes of lychee, strawberry, raspberry, hibiscus, and pineapple. It's like being twirled by a ballerina in a light, airy dance.
