HEIGHT: 1.700 m.a.s.l
Dark chocolate, spices, honey, peach, tangerine, medium body.
This coffee has been cultivated in the Huila region, by the hand of Danilo Perez, a very ambitious young producer who continues with the family business with great success.
The farm La Cabaña is located at about 1700 meters above sea level and in it the natural process of long exposure of the grains is practised. Thanks to this process, the pH of the coffee is better controlled to avoid excessive fermentation. This allows us to discover intense aromas of ripe fruit and sweet notes that will not leave anyone indifferent.
The coffee bean of the Caturra variety is distinguished by its acidity and low or medium body. It has less clarity and sweetness than its ancestor, Bourbon. The coffee plantations of this grain were developed for the first time in Brazil, and these small trees can be found in Colombia, Costa Rica and Nicaragua.
This coffee has a very complex profile, with a variety of aromas of dark chocolate, with an intense sweetness of honey, peach, some notes of spices and citrus fruits such as mandarin.
It will be ideal for preparation as a filter, espresso or with milk.