La Violeta, Colombia

Origin

• 🇨🇴 Colombia

Tasting notes

Character

• Bright
• Clean
• Funky

This coffee has knocked our socks off. It comes from Caldas, Colombia. It is sweet, fruity and delicious! This is a naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. processed coffee that went through a 72 hour fermentation process before drying in the sun. Get ready for a fruit bomb - it's higher 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. and light. Region: Caldas, Colombia 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. and Colombia blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. Process: Natural Altitude: 1650 - 1800 MASL We taste: Natural Wine / Black Cherry / Raw Chocolate