Cacao nibs & blackberry

The natural process used on this coffee after it’s been harvested helps to impart some flavours from the coffee cherry as well as the ones created during the fermentation that takes place using this method. La Cascada’s acidity and sweetness are reminiscent of cocoa nibs and dark chocolate along with the sweet fermented notes and juicy long-lasting finish of over-ripe blackberries.

  • COUNTRY ••••••••••••••••• Colombia
  • REGION •••••••••••••••• Piacol, Huila
  • PRODUCER  ••••••••  Chalo Fernandez
  • PROCESS ••••••••••• Natural washed
  • VARIETY  •••••••••••••••••••• Castillo
  • ALTITUDE ••••••••• 1450 – 1600 masl
  • HARVEST ••••••••••••••••••••••• 2019
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