COLOMBIA La Mina – Espresso

Origin

• 🇨🇴 Colombia

Tasting notes

This honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. processed lot comes from Finca La Mina in Veracruz, Nariño, grown between 2000 and 2100 meters in volcanic soils influenced by high rainfall and strong day to night temperature variation. The altitude supports dense cherry development and defined 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.. Cherries are selectively harvested and fermented for 48 hours before pulping, with mucilage retained to drive controlled sugar development during drying. The coffee is dried for approximately 20 days under monitored airflow conditions, critical at this elevation to avoid over fermentation. The honey process adds weight and rounded sweetness to the cup, bringing layered fruit, structured acidity, and a longer, textured finish while maintaining the clarity typical of high altitude Nariño coffees.