Specie: Arabica
Altitudine: 1300 – 1400mt
Process: Washed
Drying method: Sun dryied
Beans: 16 - 17
Production area: Antioquia
CUP CHARACTERISTICS
Taste: intense: hazelnut, cocoa
Body: very high
Acidity: very low
Aftertaste: very persistent, bitter chocolate
Notes on South American Coffee
The introduction of coffee 'in South America dates back to 1700, the work of Dutch and French colonies.
Then the coffee beans' are stolen and transported to Brazil. Today the coffee 'is grown in many countries of South America due to its climatic conditions.
Their light body, simplicity and sharp acidity distinguish the coffees produced in this growing region. They are typically thought of as having bright flavors with a clean, crisp finish.
