BLACK CHERRY | MANGO | LYCHEE
Luz Angela Rojas grew up on a farm where she was raised amid green coffee fields and learned the value of hard work as a producer. Despite being advised into alternative careers by her family, Luz was determined to push the boundaries of the role expected of women in coffee.
Luz understands that offering a delicious cup begins in the quality of the agronomic work and the care taken at farm level. The project is entirely family run and is carried by a personal commitment to showcasing diverse varietals and flavour profiles. This motivation is driven by her love and understanding for the land and the plants themselves.
We love how this Chiroso is bursting with juicy tropical notes, showcasing the varietal and how it can be further elevated through careful processing to really reflect the love put into the end product by a fantastic producer.
Roaster: ALL CAPS
Roast: Omni
Variety: Chiroso
Process: Double anaerobic
Altitude: 1600-1850m
BLACK CHERRY | MANGO | LYCHEE
Luz Angela Rojas grew up on a farm where she was raised amid green coffee fields and learned the value of hard work as a producer. Despite being advised into alternative careers by her family, Luz was determined to push the boundaries of the role expected of women in coffee.
Luz understands that offering a delicious cup begins in the quality of the agronomic work and the care taken at farm level. The project is entirely family run and is carried by a personal commitment to showcasing diverse varietals and flavour profiles. This motivation is driven by her love and understanding for the land and the plants themselves.
We love how this Chiroso is bursting with juicy tropical notes, showcasing the varietal and how it can be further elevated through careful processing to really reflect the love put into the end product by a fantastic producer.
Roaster: ALL CAPS
Roast: Omni
Variety: Chiroso
Process: Double anaerobic
Altitude: 1600-1850m
ORIGIN - COLOMBIA, PITALITO
VARIETY - CATURRA & CHIROSO
ROASTER - DAK COFFEE ROASTERS
ROAST - ESPRESSO
PROCESS METHOD - YEAST INOCULATED, NATURAL
