LIGHTER ROAST | Caramel, Black Cherry, Red Apple
This naturally sweet coffee is produced by the Inga, the indigenous community in the village of Aponte. Most coffees from Colombia are processed using the traditional washed method, but this special lot goes through the more complex "honey process" where the coffee dries in its mucilage for 20-45 days. The result is a cup with natural sweetness with fruit tones in the finish. Great for pour overs and even home espresso for the connoisseur looking for a naturally sweet espresso shot.