Arabica Catuai beans processed with the Red honey method. The complexity of flavors and aromas is overwhelming, even though the coffee is roasted very lightly. You can most intensely smell citrus and ripe fruit, thanks to the fact that a large part of the pulp remained on the grain. A cup of coffee is sweet, smelling of fermentation.
The coffee received an SCA score of 87.
It was grown at an altitude of 1300 - 1500 m.a.s.l..
The grains are processed using the Red honey method.
We roasted it at Light City / New England roast.
You can enjoy coffee with medium acidity, pleasant aroma and taste of ripe red fruit and citrus.
Complex coffee with a distinct taste of ripe fruit and citrus.
