Description
Country: Colombia
Region: Huila
Farm: Anaya by Sergio Darío Aranda Gómez
Variety: Pacamara Amarillo
Altitude: 1600 meters
Processing: washed, co-fermentation with yeasts and biological load from fruit fermentation
Tasting notes: peach, mango, black tea, honey
Colombia Anaya – lot with medium-high acidity. Complex coffee, suitable for filter or fruity espresso, can be ground on request.
coffee selection and roasting profile: Delia Avram
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For a good coffee at home, follow these steps
1. Storing coffee in Arusha bags
Keep your coffee fresh in Arusha bags to enjoy every cup.
2. The coffee must be rested.
It is recommended to rest the coffee for 3-10 days after roasting, depending on the type and brewing method.
3. Aim for extraction
Get the ideal shot for a rich and balanced espresso.
4. Enjoy the COFFEE.
Enjoy the crisp notes and balanced taste with every sip.
