
Black & White
Rodrigo Sanchez - Candy Hearts
OriginColombia
Roast levelLight
ProcessCo-Fermentation
Summary
This coffee from Finca Monteblanco in Huila, Colombia is produced by Rodrigo Sanchez, a third-generation coffee farmer. It is a 50/50 blend of two co-ferments (Process 20 and Process 22) using Caturra and Bourbon varieties grown at 1730 MASL. Process 20 uses strawberries, raspberries, cherries, chamomile, and mint to cultivate the microbial culture, while Process 22 uses honeyed bananas and molasses with Lactobacillus and brewers yeast. The flavor profile features notes of powdered sugar, pink bubble gum, cake icing, and strawberry jam.
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FormatBean
DecaffeinatedNo
ProducerRodrigo Sanchez
Altitude1730 m.a.s.l
VarietyBourbon, Caturra
NotesPowdered Sugar, Bubblegum, Cake, Strawberry
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