Taste the uniqueness that can only be found in Nariño Colombia. Coffee from these slopes is well-balanced, with high acidity, medium body and a lingering citric sweetness.
Flavor notes: Caramel, Cherry, Citrus, Milk Chocolate
Grower: La Uion Co-op Farmers
Altitude: 1800-1900 meters
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So smooth you won't be able to tell it's decaf
NOTES: Red Apple, Roasted Almond, Cane sugar
ALTITUDE: 1500-1900 masl
PRODUCER: Various Producers
VARIETY: Caturra and Catuai
Experience a heavy body with a caramel cream finish, notes of milk chocolate, berries and a honey sweetness.
This coffee was selected for its incredibly exceptional cup profile. Given the uniqueness and complexity of the honey process, no two honey coffees are alike. This craft process starts with the strict selection of perfectly ripe cherries, once the coffee is depulped the mucilage is left on allowing the natural sugars to enhance the coffees sweetness.
Regional spotlight on Tarrazú
Also known as Los Santos, this southwestern region is a sanctuary to incredible birds and forests and produces the country’s highest-quality coffees. Sheltered by the Pacific Basin range, coffee is mostly shade grown in small valleys and on mountain slopes at altitudes of 1,200 to 1,900 meters. Tarrazú’s combination of altitude, climate and variety help to create coffees with good body, bright acidity, excellent aromas and flavors.