This is a lively sweet coffee with flavors of cranberry, soft raspberry, smooth caramel and dark chocolate.

Cranberry, Caramel, Dark Chocolate
Yacuanquer is “land of the tomb and sepulcher” in Quechua (the language of the Inca empire). This coffee is from smallholder producers in the municipality of Yacuanquer, Nariño and contains Caturra (60%) and Castillo (40%), grown at an altitude ranging from 1,900 to 2,200 meters. This region is particularly adept at producing consistently good coffees because of its altitude and relatively extreme differences between daytime and evening temperatures, a variation from 13 to 23 Celsius. The fact that the majority of the farms are almost all under five hectares allows their owners to easily control picking and processing. The coffee is fermented for 18 to 22 hours and dried on patios or raised beds for approximately 13 days.
$ 16.00 / 12 oz.

Specifications

previous

next


Flavors

This is a lively sweet coffee with flavors of cranberry, soft raspberry, smooth caramel and dark chocolate.

Cranberry, Caramel, Dark Chocolate
Yacuanquer is “land of the tomb and sepulcher” in Quechua (the language of the Inca empire). This coffee is from smallholder producers in the municipality of Yacuanquer, Nariño and contains Caturra (60%) and Castillo (40%), grown at an altitude ranging from 1,900 to 2,200 meters. This region is particularly adept at producing consistently good coffees because of its altitude and relatively extreme differences between daytime and evening temperatures, a variation from 13 to 23 Celsius. The fact that the majority of the farms are almost all under five hectares allows their owners to easily control picking and processing. The coffee is fermented for 18 to 22 hours and dried on patios or raised beds for approximately 13 days.

Sourcing and Processing Information

This is a lively sweet coffee with flavors of cranberry, soft raspberry, smooth caramel and dark chocolate.

Cranberry, Caramel, Dark Chocolate
Yacuanquer is “land of the tomb and sepulcher” in Quechua (the language of the Inca empire). This coffee is from smallholder producers in the municipality of Yacuanquer, Nariño and contains Caturra (60%) and Castillo (40%), grown at an altitude ranging from 1,900 to 2,200 meters. This region is particularly adept at producing consistently good coffees because of its altitude and relatively extreme differences between daytime and evening temperatures, a variation from 13 to 23 Celsius. The fact that the majority of the farms are almost all under five hectares allows their owners to easily control picking and processing. The coffee is fermented for 18 to 22 hours and dried on patios or raised beds for approximately 13 days.


Similar Items