COLUMBIA LA ROMA

This lot comes from the La Roma farm in the Planadas region of Tolima. It is part of the Black Condor project, a social initiative dedicated to supporting local farming communities. The Caturra and Castillo varieties are processed using the washed method, which includes a 24-hour controlled fermentation, followed by slow drying on patios for 15 to 25 days. This careful process ensures a clean, consistent, and well-structured profile.The profile is exceptionally sweet and comforting. The tasting begins with a subtle and juicy nectarine acidity, immediately giving way to a dense and creamy base that evokes the rich taste of a cake chocolate and almond cake. On the finish, the experience is completed by the sweet, earthy notes of pecans, offering a full-bodied brew with a lingering aftertaste.This coffee is designed to deliver an intense, rich, and creamy extraction. When brewed as an espresso, the beans' body immediately stands out, and the sweetness of the chocolate-almond cake (amandină) and pecans becomes dominant. It yields a syrupy, dense espresso that excels both on its own and as a base for milk-based drinks