Chocolate and orange blossom in fragrance and aroma, dominant chocolate flavor, aftertaste of mild fruit and sweet florals. Mild orange acidity with a medium-heavy body and fudgy mouthfeel. Overall very balanced and sweet!
This washed coffee is very versatile and shows a lot of character from light to medium to dark roasts, depending on the level of perceived acidity and body that you are going for. We tend to prefer drinking this coffee right in the light-medium range (about 80 to 85 Agtron).
Each implement practices and techniques that match the standards and expectations of the blend. Each producer delivering coffee for this group lot starts with selective picking and floater separation. Coffee is depulped leaving about 20% of the mucilage intact before being fermented in water in a traditional washing tank. Once fermentation is complete, the parchment coffee is dried on raised beds for 18 days while being constantly moved to promote uniform drying. Once dried to 10.5% humidity, the parchment coffee is sent to the receiving warehouse in Pitalito for cupping and final selection of the blend.
The Macizo (Massif) is a vast mountainous area in the Cauca, Huila, and Tolima states. The Macizo is part of the Andes mountains, where the Magdalena and Cauca rivers are born. The Macizo is a well known area for producing top quality coffees in Colombia.