Arabica Catuai beans processed with the Red honey method. The complexity of flavors and aromas is astounding. You can smell caramel and ripe fruit most intensely, 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 low acidity, sweet, pleasant aroma, and taste of candied fruit and caramel.
Complex coffee with a distinct taste of caramel and candied fruit.
