Cup Characteristics: Nectarine, cherry, cocoa, medium-high acidity
Producer: Smallholder farmers
Region: Pitalito, huila
Variety: Caturra, Castillo, Colombia
Process: Fully washed
Altitude: 1,550 – 1,850 meters
This Colombian coffee comes from Pitalito, Huila, in the southwest of Colombia between the eastern and western peaks of the Andes mountain range. It is made up of 35% Caturra, 20% Colombia, and 45% Castillo varietals. This coffee was grown at 1550 – 1850 masl and is processed via fermentation for 32 hours using the traditional washed process and solar parabolic drying for 18 days.
12oz. – Whole Bean