Tasting Notes: Grapefruit, Floral, Tealike

*Please note that we roast our coffee on Tuesday and ship out orders on Wednesday

Farm: Las Lomas

Process: Washed

Elevation: 1500 masl

Variety: Catuai

Sourced by: Osito Coffee                                                                                         

From our importer:                                                                                                     
Kyle has known Moises Herrera and Marysabel Caballero for the past six years, and has been buying coffee from them for just as long. He visit Moises and Marysabel regularly, but says the quality of their operation certainly needs no oversight or input from them. For a relatively large producer, the quality of all their coffees year over year is consistently impeccable. For the most part, we buy washed Catuaí grown between 1500 and 1600 masl from various farms of theirs. All lots are fermented for around 12 hours, and then dried slowly on raised beds under shade for around 20 days. In addition to the Catuaí, we also buy very small amounts of Java (which is a descendant of the Ethiopian variety, Abyssinia). While it flies under the radar, Java, in our opinion, is one of the least talked-about varieties that presents incredibly unique, complex flavors that you do not run into all too often. We hope you get a chance to try Las Lomas from Moises Herrera and Marysabel Caballero!