Smooth, sweet, consistent and very well balanced. It is a bright, clean tasting coffee with medium body, fruitiness and slightly dry aftertaste.




18 -60 %

17 – 26%

16 – 14%

Moisture 10.2 %
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.

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