Home Coffee Colombia, Bellavista, Espresso


Colombia, Bellavista, Espresso

Flavour Notes

Tasting Notes

Aroma
Malt
Acidity
Green apple
Body
Smooth, medium
Finish
Tea like

Growing Region

ξ ξξ

Information

Producer
Tadeo Martin Santacruz Sanchez
Varietal
Caturra, Castillo, Colombia
Processing
Washed
Altitude
1900 - 2050 MASL

About this coffee

A rich Colombianξcoffee.

Nestled against the parameter of the Galeras Volcano we find the division of La Caldera, home to around 500 people, 70% of which work in agriculture. Tadeo Martin Santacruz Sanchez grows three varieties of specialty coffee here at his farm Bellavista. ξ

When his local cooperative, Caf’© Occidente Nari’±o began their specialty microlot program, Tadeo committed to refining his farming practices and worked hard to produce this microlot comprised of Castillo, Caturra and Colombia varieties.

Post careful harvest, the cherries are washed and processed in the traditional manner meaning they are de-pulped, washed, fermented and then likely washed again. These beans were fermented for 16 to 20 hours in tanks and then dried on African raised beds for eight days.

Suitable For: ?


Flavour Notes

Tasting Notes

Aroma
Malt
Acidity
Green apple
Body
Smooth, medium
Finish
Tea like

Growing Region

ξ ξξ

Information

Producer
Tadeo Martin Santacruz Sanchez
Varietal
Caturra, Castillo, Colombia
Processing
Washed
Altitude
1900 - 2050 MASL

About this coffee

A rich Colombianξcoffee.

Nestled against the parameter of the Galeras Volcano we find the division of La Caldera, home to around 500 people, 70% of which work in agriculture. Tadeo Martin Santacruz Sanchez grows three varieties of specialty coffee here at his farm Bellavista. ξ

When his local cooperative, Caf’© Occidente Nari’±o began their specialty microlot program, Tadeo committed to refining his farming practices and worked hard to produce this microlot comprised of Castillo, Caturra and Colombia varieties.

Post careful harvest, the cherries are washed and processed in the traditional manner meaning they are de-pulped, washed, fermented and then likely washed again. These beans were fermented for 16 to 20 hours in tanks and then dried on African raised beds for eight days.