A natural process coffee from a small farm within Santa Barbara Estate in Antioquia Department, northwest Colombia. Shade-grown, this lot is naturally dried for five days under the shade and then it is finished in electric silos.
Altitude: 1400-2000 masl; Variety: Castillo, Bourbon, Colombia, Typica, Tabi
Burnt sugar, coffee cherry, slightly winey acidity
Fair trade organic coffee from smallholder farms in Huehuetenango [way way tuh NAYN goh]. Fruity, bright acidity with definitive chocolate notes.
Variety: Caturra, Catuai, Bourbon and Pache
Altitude: 1000 - 2000 masl
Proc. Method: Fully washed and sun dried