Variety: Caturro Chiroso
Process: Anaerobic Honey
Flavor Profile: Apricot, orange zest, sugar cane.
Round medium body, malic acidity.
Finca La Reserva is situated at 1800 masl up in the Cordillera Andes. The farm enjoys a natural environment that has been preserved in such a way, that the growing and harvesting of the coffee does not affect it’s equilibrium.
We love this coffee because it is processed with the use of the Anaerobic Honey method, a process that highlights sweetness and gives the cup it’s unique character.