“Sweet Tooth” Espresso La Folie

Origin

Tasting notes

Character

• Clean
  30

Outside of the historic Guatemalan city of Antigua, the BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. plants of La Folie grow under the shade of silky oaks at an elevation of 1570 meters above sea level. The Penny sisters entrust La Folie to the management of Luis Pedro Zelaya, who processes this coffee at his nearby mill, Bella Vista. Once harvested, the coffee is taken to the nearby mill in small batches, where it is depulped, mechanically 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., and dried on a newly built system of raised beds. This particular lot is a blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. of the harvests from both the Bourbón and CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. sections of the farm, showcasing the incredible sweetness and balance that our favorite Antiguan coffees have to offer. Sign up and save money with our sweet tooth espresso subscription – it comes with free shipping! The anti-blend made for espresso adventurers, our Sweet Tooth offering changes several times throughout the year.