Tasting Notes: Baker's chocolate and cedar with syrupy mouthfeel.
Grown on the farms surrounding Bornitelo volcano that last erupted in 1951, this coffee gets its syrupy bold taste from that rich volcanic soil and wet hulled processing.
Elevation : 1100 - 1500 masl
Varietals : Catimor, Typica
Process : Wet Hulled
Drying : Patio and Solar Dryers
We roast this coffee on the darker side to bring out its bold flavor and syrupy goodness.
The coffee stands out well with many brewing methods including French Press, Chemex, and V60.
Recommended water temperature 200-204 F.