Colombia China Alta Jose Buitrago
“brown sugar, burnt caramel, lemon, malted chocolate, cinnamon bark tea”
Origin
Tasting notes
Character
#html-bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. [data-pb-style=MNGR5JQ]{justify-content:flex-start;display:flex;flex-direction:column;background-position:left top;background-size:cover;background-repeat:no-repeat;background-attachment:scroll} I found myself savoring the interplay of complex sweetness and flash of 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. that brightens the cup. Notes of brown sugar, burnt caramel, lemon, malted chocolate, cinnamon bark tea. City to Full City.
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