A rare coffee micro lot, airlifted from Colombia to Columbus, Ohio. Exceptional and experimental, earning these accolades and more. The tale begins at 1,480 meters above sea level, in the mountains of Colombia’s Quindío Region.
There, Grower Jairo Arcila has transitioned 10 hectares of his Finca Villarazo from avocados to coffee, focusing on the superb Pink Bourbon variety. A hybrid of Yellow and Red Bourbon, this variety has a high glucose content, resulting in a sweet cup, silky body and luscious mouthfeel.
What makes it so special? During fermentation, workers added tartaric acid and cinnamon to enhance the flavor. In the last step, they dried the cherries on raised beds to 10.5 percent moisture content. The result is a sweet cup with subtle notes of Cinnamon.
Light Roast - Tasting Note: Floral aroma with cinnamon notes and a creamy mouthfeel.