Colombia


Finca Carlos

Area: Pereira, Serrani a de San Lucas and Sierra Nevada

Altitude: 1000 m

Fermentation: Washed

Drying: Guardiola

Variety: Castillo, Bourbon, Caturra, Catuai

Certification: N/A

Quality: HB

Cupping: 81+

Defects: 12

Flavor and Aroma: Balanced and big bodied coffee with characteristic notes of dark chocolate and caramel.

Finca

Area: Pereira, Serrani a de San Lucas and Sierra Nevada

Altitude: 1000 m

Fermentation: Washed

Drying: Guardiola

Variety: Castillo, Bourbon, Caturra, Catuai

Certification: N/A

Quality: Stocklot

Cupping: N/A

Defects: 200+

Flavor and Aroma: N/A

Finca Susa

Area: Pereira, Serrani a de San Lucas and Sierra Nevada

Altitude: 1100 m

Fermentation: Washed

Drying: Guardiola

Variety: Bourbon, Caturra, Catuai

Quality: HB

Cupping: 83+

Defects: 10

Flavor and Aroma: Creamy body, nuts chocolate, citrus.

Finca Emese

Area: Pereira, Serrani a de San Lucas and Sierra Nevada

Altitude: 1300+ m

Fermentation: Washed

Drying: Guardiola

Variety: Bourbon, Caturra, Catuai

Certification: N/A

Quality: SHB

Cupping: 84+

Defects: 8

Flavor and Aroma: Lighter body, nuts, chocolate, notable acidity and sweetness

Finca Organic

Area: Pereira, Serrani a de San Lucas and Sierra Nevada

Altitude: 1000+ m

Fermentation: Washed

Drying: Guardiola

Variety: Castillo, Bourbon, Caturra, Catuai

Certification: FTO/ CO2

Quality: HB

Cupping: 81+

Defects: 12

Flavor and Aroma: Full body, dark, chocolate, nuts

Finca Organic

Area: Pereira, Serrani a de San Lucas and Sierra Nevada

Altitude: 1100+ m

Fermentation: Washed

Drying: Guardiola

Variety: Castillo, Bourbon, Caturra, Catuai

Certification: FTO/ CO2

Quality: SHB

Cupping: 83+

Defects: 10

Flavor and Aroma: Creamy body, nuts, chocolate, citrus

Finca Honey

Area: Pereira, Serrani a de San Lucas and Sierra Nevada

Altitude: 1100+ m

Fermentation: Honey

Drying: African Raised Beds

Variety: Bourbon, Caturra, Catuai

Certification: FTO/ CO2 or Conventional

Quality: SHB

Cupping: 84

Defects: 0-4

Flavor and Aroma: Chocolate, honey, and coffee creaminess.

Finca Emese Mas

Area: Pereira, Serrani a de San Lucas and Sierra Nevada

Altitude: 1300+ m

Fermentation: Washed

Drying: Guardiola

Variety: Bourbon, Caturra, Catuai

Certification: FTO/ CO2 or Conventional

Quality: SHB

Cupping: 86+

Defects: 0-4

Flavor and Aroma: Light bodied creamy well-balanced with fruity acidity and sweetness.

Finca

Area: Pereira, Serrani a de San Lucas and Sierra Nevada

Altitude: 1100+ m

Fermentation: Pulped Anaerobic

Drying: African Raised Beds

Variety: Bourbon, Caturra, Catuai

Certification: FTO/ CO2 or Conventional

Quality: SHB

Cupping: 86-90

Defects: 0-4

Flavor and Aroma: Fruity aromatic natural with balanced acidity and notes of dried berries and dark chocolate.