|Screen||18 -60 %
17 – 26%
16 – 14%
|Process||Fermentation tanks and 100% mechanical dried|
|Village||Slopes of tarazzu|
|Altitude||1300 to 1600M|
|Harvest||Main crop January/February|
|Varietals||Catura and Catuai (Arabigo)|
Some of the best coffee in the country comes from these high elevation, organically rich soil region.
This is a very fairly priced coffee well suited to light and dark roasting due to its brightness in the cup and hardness of the bean. Additionally, it is a terrific candidate as a blend component, adding piquancy and liveliness.