
This natural lot from Bengala in Chinchiná, Colombia, delivers a vivid expression of high altitude coffee from the mountains of Caldas. Grown at 1,700-1,800 MASL from Castillo and Cenicafé 1, ripe cherries are hand selected and fermented whole in sealed tanks for 100 hours before slow sun drying. The result is an intensely fruit driven yet balanced cup, bursting with ripe mango and delicate lychee sweetness, lifted by bright grapefruit acidity and a clean, lingering finish.
Flavour notes: Mango, Lychee, Grapefruit

Colombia - BengalaNatural Process
Origin
V60 Recipe
Batch Recipe
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