Description
A balanced crowd pleaser from small farm holders in the Boyaca region.
Floral and citrus brightness, notes of cocoa and roasted almond, grapefruit essence with good body and a sweet finish.
This regional lot delivers a vibrant, layered profile that highlights the classic elegance of high-altitude Colombian coffee. The dry aroma opens with delicate floral tones, brown sugar, and toasted nuts. On the palate, a crisp, bright wave of grapefruit and citric acidity takes center stage, smoothly transitioning into rich notes of roasted almond, cocoa, and subtle sweetness. The mouthfeel is well-rounded and structured, tapering off into a long, exceptionally clean finish.
The coffee undergoes a meticulous traditional washed process designed to emphasize cup clarity and bright acidity. Smallholder farmers carefully hand-pick fully ripe cherries across their plots before depulping them on-site. The seeds undergo a controlled tank fermentation to break down the sweet mucilage layer before being thoroughly rinsed with clean spring water. Once fully washed, the parchment coffee is laid out to dry under the sun on elevated patio spaces or covered drying beds until reaching precise moisture content, ensuring pristine clarity and consistency across the harvest.
Cultivated by smallholder farming families across the Tequendama province of Cundinamarca and the Lengupá province of Boyacá, this coffee thrives along the slopes of Colombia’s Eastern Andes. Named after Colombia’s national orchid, Cattleya represents a regional blend curated from family-run farms averaging less than one hectare in size. Grown between 1,200 and 2,000 meters above sea level, traditional varieties including Colombia, Castillo, and Caturra benefit from rich mountain soils, abundant rainfall, and diverse microclimates that foster slow cherry development and refined floral complexity.