Colombia - Cota Coffee Finca Kodu Coconut CF

Origin

• 🇨🇴 Colombia

Tasting notes

Character

• Funky
• Experimental

Producer : Juan Guillermo Misteli, COTA Coffee Farm : Finca Kodu Location : Timana, Huila VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. : CastilloCastilloColombia's leaf-rust-resistant variety, bred by Cenicafé from Caturra and Timor hybrid. Long dismissed by purists, it now wins competitions when grown and processed well. Process : WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. - Coconut Co-FermentCo-fermentationCoffee fermented together with added fruit, yeast, or spices, which imprint their flavor on the bean. Loud, candy-like cups; purists debate whether it still 'tastes like coffee'. Altitude : 1,800 masl Fermentation ▪▪ ▪▫ ▫ Sweetness ▪▪▪▪ ▪ AcidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. ▪▪▪ ▫▫ Roast ▪▪ ▪▫▫