Origin: Colombia
Farm/Region: El Indio
Tasting Notes: Pineapple, Red Grapes & Dark Chocolate
Producer:
Varietal: Caturra
Processing: Natural
Altitude: 1,500 – 2,150 m.a.s.l
Roast Profile: Filter
Recommended Recipe:
About The Coffee:
This coffee was carefully hand-picked in order to use only the ripest cherries, later hand sorted to remove any defects. Coffee is sundried on raised beds under temperature-controlled conditions until the ideal moisture content is achieved.
This microlot is 100% Caturra. This variety originated in Minas Gerais, Brazil. It is a natural mutation of Red Bourbon. Caturra produces more coffee and is more resistant to plant diseases than Bourbon.