Grown Ethiopian coffee in Colombia Terrior! 
As you grind this coffee, you will notice aromas of sweet floral and hazelnut will be released and then be transformed into sweet mandarine as you start to brew.
On the first sip, you may find flavours of mandarin orange and dried blueberries but as the coffee starts to cool with a coating mouthfeel. 
 
Flavours Notes:
Orange Blossom, Sweet Mandarine and melon. Smooth texture with a floral finish. 
 
Character:  Floral and Mandarine acidity. Sweet and clean.
 
 
 
Coffee Information
Farm: Santuario – 2000 Meters
Variety: Heirloom
Process: Natural, extended double fermentation, carbonic maceration (CM). Solar aerobic slow dry (SASD) on raised beds.
 
 
Coffee Story
In the shadow of Mount Tatamá, in the department of Risaralda, our farm benefits from the rich black volcanic soil nourishing this small plot of Ethiopian variety that’s been flourishing. This variety was rescued from a research centre and planted with anticipation that it would thrive at high altitudes, cooler temperatures and a unique microclimate. That it did. It has been a top favourite among competitors worldwide.