Quality Report - Colombia La Bonita Java Natural
About This Coffee
This coffee was grown by Rogelio Espinoza at the farm La Bonita.
This coffee was exposed to a dry aerobic fermentation of 24 hours before being placed inside Grainpro bags for 50 hours at a temperature below 22ºC. Then the whole cherries were placed on raised beds until 11% moisture content was achieved.
Region: Argecilas, Huila
Farm/Coop/Mill: La Bonita
Producer: Rogelio Espinoza
Altitude: 1300 - 1450masl
Sourcing Partner: Cofinet
Quality Report: (87/100)
Roast Level: Light
Aroma(8/10): Blackcurrant, molasses
Sweetness(8/10): Blueberry-like sweetness
Flavour(8/10): Blueberry, blackcurrant, spice, molasses, cacao nibs
Aftertaste(8/10): Molasses, cacao nibs
Acidity(8.5/10): High, bright citric acidity like blackcurrant
Mouthfeel/Body(8.5/10): Juicy mouthfeel and medium-heavy body
Balance & Overall(8/10): It's juicy, bright, and vibrant blackcurrant-like acidity though, it's a bit high in acidity. If you like high-acidity coffee (normally washed Kenyan coffee), it's a great choice.