Cup: Soft grapefruit acidity, black berries, winey, caramel & chocolate.
Balanced. SWEET AS!
Brewing: Suitable for any process. Works well for stove-top and espresso.
Growers: Local growers send their green coffees to a central processing facility for processing, selection and bagging. It is a shared facility. This is more typical of the coffee growing process.
Varietal: Caturra, Catuai & Bourbon
Certification: Specialty Grade, Score 83.5. MASL: 1350-2000
SHG (Strictly Hard Bean). Coffee grown at above 1300 MASL grows more slowly. This results in a harder bean and a better quality green coffee.