Caramel and milk chocolate noted in the fragrance and aroma. Flavors of caramel and red apple with a sweet aftertaste of honey and hazelnut. Mild citrus acidity, medium-heavy body and milky mouthfeel. Well balanced and versatile.
This is a very approachable coffee to roast and comes out great at different roast levels. From a light-medium roast to dark-medium roast (about 70 to 85 Agtron) is where the sweetness will be pronounced while maintaining some of the subtle fruit and citrus notes. From dark-medium to dark (about 70 to 50 Agtron) is where you will find a lot of chocolate and caramel notes while muting the citrus acidity.
growing coffee from 1,500 to 1,800 meters above sea level.
Each producer manages the washing of their coffee in a traditional washing tank. The cherries are depulped and fermented in water for approximately 24 hours before being manually washed and moved to dry on patios for 10 to 12 days.
Many of the families also produce textiles in addition to coffee in order to supplement household income. The cooperative was an initiative of the community leader, founder and current president of the association, Macario Calmo. The idea to organize came from the need for financial aid for the community to continue the production of coffee and to provide for the other families in the town. Together they have achieved international recognition for consistency and quality while continuing to receive support from different organizations to improve their quality.