Colombia - Caturra Chiroso Washed

Origin: Colombia - Caturra Chiroso 

Farm: Huila 

The grains are oxidized for 36 hours, followed by anaerobic
fermentation for 8o hours. They are washed with
water at 50° C so that the temperature fragments
the structure of the grain and the aromatic and
floral compounds acquired in fermentation can be
fixed. For drying dehumidifying machines are
used where there is a controlled environment for
50 hours.
When tasted, flavors and aromas of orange,
grapefruit, licorice, mandarin and brown sugar
predominate. Its acidity is medium, citric - juicy.

Sensory: tangerine, liquorice 

we also have 1kg bags available

we recommend this coffee for espresso & filter