Original: $16.93
-70%$16.93
$5.08The Story
ROSSO RESERVE:Ā A new series of small batch, high-end Single Origin coffees.Ā
THE FACTS:
Country: ColombiaĀ
Region: Buesaco, NariƱo
Varietal: Caturra
Process: Natural
Altitude: 1900 MASL
TASTING NOTES: Red Wine, Passionfruit, Cocoa Nib
BACKGROUND:
This exceptional micro-lot comes from Finca El Paraiso, a 6.5-hectare farm located in Vereda el Naranjal near the town of Buesaco in Colombiaās NariƱo department. Producer Jose Ignacio Gomez Lopez, who grew up in a coffee-producing family, has dedicated himself to meticulous quality control, building his own micro-wet mill on the property to oversee every step of production. The farm sits at a soaring altitude of 1900 meters above sea level, where the high elevation and distinct microclimate contribute to the coffee's intense sweetness and complex acidity.
For this natural process lot, the Caturra cherries are hand-picked at peak ripeness and dried whole, allowing the fruit sugars to ferment into the bean, creating a rich, syrupy body. Jose Ignacio utilizes a custom-built solar dryer with three tiers of raised beds, precisely oriented to harness local crosswinds for temperature control during the drying phase. This careful slow-drying process locks in vibrant fruit notes, resulting in a bold espresso with flavors of red wine and passionfruit balanced by a deep cocoa nib finish.
Description
ROSSO RESERVE:Ā A new series of small batch, high-end Single Origin coffees.Ā
THE FACTS:
Country: ColombiaĀ
Region: Buesaco, NariƱo
Varietal: Caturra
Process: Natural
Altitude: 1900 MASL
TASTING NOTES: Red Wine, Passionfruit, Cocoa Nib
BACKGROUND:
This exceptional micro-lot comes from Finca El Paraiso, a 6.5-hectare farm located in Vereda el Naranjal near the town of Buesaco in Colombiaās NariƱo department. Producer Jose Ignacio Gomez Lopez, who grew up in a coffee-producing family, has dedicated himself to meticulous quality control, building his own micro-wet mill on the property to oversee every step of production. The farm sits at a soaring altitude of 1900 meters above sea level, where the high elevation and distinct microclimate contribute to the coffee's intense sweetness and complex acidity.
For this natural process lot, the Caturra cherries are hand-picked at peak ripeness and dried whole, allowing the fruit sugars to ferment into the bean, creating a rich, syrupy body. Jose Ignacio utilizes a custom-built solar dryer with three tiers of raised beds, precisely oriented to harness local crosswinds for temperature control during the drying phase. This careful slow-drying process locks in vibrant fruit notes, resulting in a bold espresso with flavors of red wine and passionfruit balanced by a deep cocoa nib finish.
