If someone handed you a cup of this and didn’t tell you what it was, you would think it was hot chocolate. Decadent, sweet, with a touch of plum to round it out.
This specialty lot was fermented for 15 hours before being carefully dried for 14 days on raised beds to produce a vibrant cup. The intense chocolatey notes are a real stand out. A second sip reveals a medium body comparable to sweet cream and some pleasant plum acidity to balance it out. This coffee really is a dessert in a cup.
It is our third year purchasing coffee from Segundo Antonio Criollo Manchabajoy’s farm, Duarte Bajo. Manchabajoy’s farm sits at 1860 meters in the Andes Mountain range within the department of Nariño.
Varietal: Caturra, Colombia
Elevation: 1920 Meters
Farmer: Segundo Antonio Criollo Manchabajoy
Notes: Plum, Almond Butter, Half & Half, Smores
Harvest: June 2020
Contents: 12oz/340g bag of Whole Bean Coffee
To learn more about our sourcing, check out our sourcing page