Colombian Excelso
It is grown by a collective of farmers in the Western Andes in the regions of La Huila and Antioquia at a height of 1100-1900 metres. The variety grown varies according to the region, the bean size being 15-16 which ensures the Excelso grading. It is well suited to the Colombian climate and is harvested from September through to December.
The coffee is wet processed. The pulp is removed and the bean fermented for 8-14 hours, before being dried on patios and packed for export.
It is a full bodied coffee with sweet nutty tones of dried fruit.
Coffee Variety Colombia, Caturra and Typica.
Aroma Sweet.
Flavour Hazelnuts, Chocolate.
Sweetness Mollases.
Acidity Bright.
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