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.