The Café of Cauca region consequently unique, It is a coffee with a very strong and caramelized fragrance and aroma, which in the cup presents high acidity, medium body, balanced overall impression, clean, smooth with same sweet and fruity notes.

** Light Roast ** (Highly Recommended). Best preserves the floral and fruity origin flavors and bright acidity typical of South Cauca.

• Flavor Profile: Tangerine, red apple, hibiscus, panela (raw sugar), berries, cane sugar.
• Roast Temp Range:
  End roast at or just after first crack
  ~395–405°F (202–207°C) finish temp
• Ideal For: Pour-over, Chemex, AeroPress, filter brew.
• Cultivars: Caturra, Colombia, Castillo
• Grade: 1
• Processing Method: Fully washed
• Region: Southern State of Cauca
• Harvest May-October: Fly crop December – February
• Altitude: 1500-2000 meters
• Cupping Notes: Good acidity, chocolate, dried fruit, medium body
• Aroma: Sweet, clean, fruity, cocoa
• Certifications: Organic, Fair Trade