Colombia: Excelso

This Colombian coffee is sourced from various smallholder farms at altitudes between 1400 and 2200 meters. The coffee is washed processed, with beans picked ripe and depulped the same day, then fermented for 12-36 hours before being dried. The varieties include Castillo, Caturra, and Colombia. This medium roast features flavor notes of caramel apple, milk chocolate, and toasted walnut, with a chocolatey profile characteristic of the southwestern Colombian departments of Cauca and Huila.