La Cafetière
COLOMBIA CHOCO
COLOMBIA CHOCO
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Choco is a specialty coffee from the Cauca terroir. The highlands of Cauca are conducive to the production of quality coffee because the high altitudes and geographical proximity to Ecuador and the surrounding mountains protect the coffee from the humidity of the Pacific and the southern trade winds.
A chocolatey nose, it develops notes of almond and caramel in the mouth.
ORIGIN AND PROCESS
ORIGIN AND PROCESS
Country : Colombia
Terroir Cauca
Producer : ASCAFE association
Species : Arabica
Variety : Arabica Blend
Altitude : 1300 m
Harvest : May to June
Process : Washed
Drying : nc
FRESHLY ROASTED
FRESHLY ROASTED
Contrary to what we are sold in supermarkets, fresh roasting is essential to the expression of a terroir and a history, that of coffee which is a fruit above all.
The roasting date, we don't talk about it enough but it is very important!
Why? Because drinking “old” coffee is like drinking “dead” coffee devoid of all aromatic cells. The result in the cup will be disappointing. Oxygen tends to deteriorate the finest aromatic molecules in coffee, making it less delicate to taste. This is why it is better to drink your coffee quickly and to favor artisanally roasted coffees rather than industrial coffees. which are roasted and packaged way too long before you find them in your cup!
