Bolivia 4 Llamas Natural Caturra
Tropical acidity, mango, lime, sugary finish, sweet spices!
This naturally processed Bolivian caturra is wonderfully expressive and sweet. We taste a sweet tropical acidity that reminds us of a sugar covered dried mango. Once cooled, the acidity becomes structured and a lime acidity begins to appear! The acidity then blends to a heavier sweetness that leaves a long linger on your palate. This is a great example of fermentation advancements in the natural process which give a fruit forward presentation without any of the funk!
We suggest you rest this coffee for at least 2-3 weeks before brewing! The tropical acidity will pop more.
From Onyx:
Founded by Bolivian visionaries Andres and Marita, 4 Llamas is the result of a shared pursuit to uplift their homeland through sustainable, community-driven innovation. Drawing on deep expertise in agriculture and fermentation, the team cultivates high-elevation micro-lots in Caranavi using agroforestry and precision fermentation. The resultant coffees are clean, bright, and profoundly expressive.
Original: $22.00
-70%$22.00
$6.60Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Tropical acidity, mango, lime, sugary finish, sweet spices!
This naturally processed Bolivian caturra is wonderfully expressive and sweet. We taste a sweet tropical acidity that reminds us of a sugar covered dried mango. Once cooled, the acidity becomes structured and a lime acidity begins to appear! The acidity then blends to a heavier sweetness that leaves a long linger on your palate. This is a great example of fermentation advancements in the natural process which give a fruit forward presentation without any of the funk!
We suggest you rest this coffee for at least 2-3 weeks before brewing! The tropical acidity will pop more.
From Onyx:
Founded by Bolivian visionaries Andres and Marita, 4 Llamas is the result of a shared pursuit to uplift their homeland through sustainable, community-driven innovation. Drawing on deep expertise in agriculture and fermentation, the team cultivates high-elevation micro-lots in Caranavi using agroforestry and precision fermentation. The resultant coffees are clean, bright, and profoundly expressive.
