COLOMBIA EL NARANJO

REGION: Apia, Risaralda
ALTITUDE: 1,650–1,700 MASL
VARIETY: Castillo
PROCESS METHOD: Washed, long fermentation
GROWER: Mrs Noralba Benitez

TASTING NOTES:
Juicy and sweet orange flesh and caramel sweetness upfront, followed by delicate chocolate tones and a burst of citrus. A smooth and balanced full bodied coffee with soft milk chocolate notes on the finish.