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Bella Luz • Best Cup Auction • Washed Caturra

chocolate ganache • sweet mandarin • grape juice

Sale price$38.97
bag size:
grind level:

flavor notes explained

mandarin - This coffee is extremely smooth and especially sweet. This is the major characteristic of this coffee’s flavor profile, so we felt the need to implicitly communicate that in every note that we had. Although there is a touch of citric acidity in the cup, there was nothing in the profile that stood out as particularly sour, so we went with the least acidic citrus fruit there is. 

chocolate ganache - This coffee isn’t incredibly chocolate forward, nothing like the profile you’d get from a Guatemalan coffee, but its cocoa notes are so smooth and sit perfectly on the palate that we thought we’d feature that as a note. 

grape juice - Sweet sweet smooth. Again, this note stands as a way to convey a particularly subtle fruited acidity that’s primarily driven by the smoothness of the cup.

transparency details

about the coffee

the farm

farm

Bella Luz

head producer

Edwin Fidel

region

Nariño

altitude

2222m

country

Colombia

relationship

auction

the bean

processing method

wet process

variety

caturra

what we taste

chocolate ganache • sweet mandarin • grape juice

body

complex • creamy • bold

about Bella Luz

This farm is owned by Edwin Fidel Ortiz. When he was young his family was forced to leave his farm, when he was older he returned to his farm and worked to revitalize the farm to have a focus on quality. Edwin has his own washing station and dryer so that he can process immediately.

Nariño is Colombia's southernmost coffee-growing region, bordering Ecuador to the south and Cauca to its north. While each of Colombia's various coffee-growing regions has a distinct character in the cup, Nariño's unique climate conditions contribute to the special, sparkling quality of the coffees there. The dramatic slopes and valleys that comprise the landscape in this department have direct effect on the temperature modulation that creates these high-acidity, supersweet coffees: Warm, humid air collects in the lowlands during the day and creeps gently up the mountainsides at night, a combination that allows coffee to thrive at much higher altitudes than most of the rest of the country, as much as 2,300 meters above sea level.