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Region: South America
Roast: Medium
After sampling this great coffee from Colombia we knew we had to have some to offer you our valued customers. Most coffees from Colombia are processed using the traditional washed method. This lot, however, goes through a more complex honey process that involves leaving the bean to dry in its mucilage for 20-45 days, using the heavy, cold winds of the region to help promote an even drying process. The producers of the region, an indigenous community called the Inga, were part of the northernmost Inca empire, which colonized the south of Colombia in the late 14th century.
Land here is communal, and the population is ruled by a "cabildo" or group of elders who make sure ancestral traditions are upheld. The population of this area have unfortunately been affected by earthquakes in recent years and have turned to specialty coffee to help produce income for the region.
Tasting notes:Caramel, Cherry, Red apple, and tangerine Altitude: 1525 to 2400 meters Varietals: Caturra, Colombia Acidity: average Body: average Sweetness: High