notes: grapefruit, papaya, hazelnut
roast: light roast
origin: cauca, colombia
producer: wilton benitez
varieties: castillo, geisha, tabi, caturra, red bourbon
process: washed, thermal shock, natural, anaerobic
altitude: 2100m
Brewing ratios for best results:
Espresso 1:2, Allonge 1:4, Drip / Pour-over 1:16.
whole bean coffee