Produced by Melky Chavez and her family in Nariño, where some of the highest altitude farms in Colombia are located.
This microlot is processed through anaerobic fermentation for 30 hours then pulped and shadow-dried, producing a super sweet, clean cup.
Region : Buesaco, Nariño
Varietal : Caturra
Altitude : 1700 - 2000 masl
Process : Washed
Flavour Notes : Brown Sugar, Apple, Praline
Roast Level : Single Origin Espresso Profile
What our Baristas Say : This is the type of coffee we want to drink outisde in the Winter time