-
Tasting notes anjou pear, english toffee, silky
- Roast level light
-
Region nariño
-
Varietal caturra, catuai
-
Process honey
-
Elevation 1525-2400 m
This coffee opens with the sweetness of Anjou pear and finishes with notes of English toffee and a silky mouthfeel. It's clean, round, and just bright enough to lift each sip without overwhelming the cup.
Produced by the Inga people in the Aponte area of Colombia’s Nariño region, this honey-processed lot is dried in its mucilage for 20 to 45 days. The cool, heavy winds at high elevation help ensure even drying over this extended period, which contributes to the coffee’s clarity and structure.
Grown in nutrient-rich volcanic soil between 1900 and 2100 meters above sea level, this region consistently produces coffees with bright citrus acidity and refined sweetness. If you enjoyed this coffee last year, you’ll notice this lot is slightly cleaner with less fermentation and a polished, well-composed profile.
A great pick for pour-over drinkers and anyone who enjoys a sweet, silky cup.
