This coffee comes from the municipality of Villamaria in Colombia. The exact area is a micro-region known as La Batea, which in English translates to "The Valley." It has steep hills and valleys created by volanic activity, and cold air coming down from the Santa Isabel and Volcan Nevado del Ruiz mountains. This gives a stable microclimate, longer maturation of coffee cherries and higher quality.
This lot is processed with the natural method. Whole cherries are placed on raised drying beds under shade. This process gives the coffee boosted sweetness and fruity flavours.
Colombian naturals are rare to see. This one is a great example of how amazing this processing method can pair with an origin known for high quality coffee cherries. This is a rare treat that has to be experienced.
Flavours of lemon curd, redcurrants and tropical fruit
Region: Chinchiná, Caldas, Colombia
Plant type: Variedad Colombia, Castillo Naranjal
Growing altitude: 1700 masl