It is a light roast suitable for Aeropress, Chemex, Hario, French Press and other alternative methods where it is advantageous to highlight the terroir specificities of the coffee.
Is a roast for lovers of lighter roast espresso with lively acidity. Cafés claiming to be third wave will serve such coffees.
We refer to classic espresso as noir.
This is a darker roast ideal for mocha pots, super machines, or people who prefer espresso with lower acidity.
|Method of preparation||Hario V60, Aeropress, Chemex, Clever Dripper, Espresso, French press, Moka teapot, Jazz|
|Taste characteristics||Chocolate, Cherry, Sweet|
|Acidity of coffee||More acidic|
|Altitude||1400 - 2100 m.a.s.l.|
|Area||Cauca, Tolima, Antioquia and Eje Cafetero|
|Retrieved from||Washed (wet), Dekofeinizácia prostredníctvom cukrovej trstiny|
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