La Leona, Colombia

Another classic example of a stunningly sweet, washed Colombian coffee.

 

Caturra cherries were exposed to 30 hours of underwater fermentation before being pulped. The parchment was then gently washed and then dried in temperature-controlled conditions until ideal moisture content was achieved.

This cup is balanced and well-rounded with a long, satisfying finish. La Leona is highly versatile- brew slightly shorter to highlight its bright citrus acidity, or extend the extraction to amplify all the brown sugar notes.