6.00€ – 20.00€
This coffee from Daterra Classics is perfect as a starting point in Specialty Coffee. It is easier to manage as an extraction in espresso and its sensory profile is very pleasant for any taste buds, as it is sweet, with a medium low acidity and a round syrupy body. It marries perfectly with cow’s milk as well as any kind of vegetal milk for its attenuated acidity will not interact negatively with the milk proteins.
This coffee from Huila makes for a very balanced espresso with chocolatey notes, but with a pleasant acidity making the cup more bright. Still the acidity is not that dominant, so it will work perfectly well as an espresso base in milk beverages.
There are about 600 producers in the region who are served by Beriti Washing Station, many of whom own less than 1 hectare of farmland on which they typically grow other crops like bananas and corn. The washing station was founded in the year 2000, and produces both Natural and Washed lots. Producers deliver the coffee in cherry form, and it will be sorted from there and prepared for processing. Natural coffees are dried on raised beds: It takes about 8–20 days for the Naturals to dry depending on the sun access and temperature.
This is great for a more daring espresso or an aromatic filter coffee.
Los Dos Socios is a 10-manzana farm with 226 coffee trees on it. Coffees are picked and depulped the same day, then fermented dry for 18–24 hours before being washed three times and laidon patios and nylon tarps to dry for 3.5–6 days, weather depending. This coffee makes for a perfectly sweet and smooth espresso.
This natural processed coffee is dominated by an extreme sweetness and clean acidity, which will make for a perfectly smooth and elegant espresso. This will also make for a superbly balanced filter coffee.