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Producer
Origin
Varieties
Process Method
Farm
Roast Level
Medium
Highlights
“A co-fermented Colombian coffee from producer Rodrigo Sanchez's La Loma farm in the Pitalito, Agua Negra region of Huila. Processed using the experimental Hydro Lychee Mossto co-fermentation method, this Caturra variety delivers a vibrant and aromatic cup with tasting notes of lychee, coconut milk, and osmanthus. Recommended for espresso preparation at a medium roast level.”
