Roast Level: Light
Tasting Notes: Tangerine, Cherry, Red Apple
Process: Honey Processed / Semi Washed
Altitude: 1,525 to 2,400 MASL
Species: 100% Arabica
Varietals: Caturra and Colombia
About the Coffee: 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 (fruit) for 20-45 days, using the heavy, cold winds of the region to help promote an even drying process. This gives the coffee a more complex fruit character and intense sweetness.