Kolombiya / Las Moras / Natural

Summary

A natural processed coffee from Colombia, specifically from the Huila region (Acevedo & Pitalito). The beans are from the Las Moras farm and are of the Caturra, Castillo, and Colombia varieties. The processing involves a double fermentation: first aerobic, then anaerobic, followed by drying under canopy for 10 days and finishing in a silo. The cup profile is complex and layered, with notes of blackberry, mulberry, and rose, and a creamy body. It is suitable for various brewing methods, particularly V60 and Kalita.

Details

Format

Bean

Roast profile

Omniroast

Decaffeinated

No

Cupping score

85

Producer

TIN COFFEE

Altitude

1700 - 1850 m.a.s.l

Variety

Colombia, Caturra, Castillo

Notes

Mulberry, Rose, Blackberry

The roaster

Spada Coffee and Roastery

Spada Coffee and Roastery is a specialty coffee roaster based in Istanbul, Turkey, with branches in Bakırköy, Fişekhane, and Nişantaşı. They take their tagline…