"The champagne of coffee In 2013 the Huila region received Denomination of Origin status- the same status awarded to champagne and Roquefort cheese."

Recently we changed the roast profile of this fella. We started off with a more light roast to really get out the watermelon flavour we tasted on the cupping table this made us really push the boundaries to walk on a fine line between light and delicate. As the moisture content of the coffee decreased the watermelon began to fade. This led us to develop the roast a bit further and really release some more caramelised flavours in the coffee. Now you’ll get a more sticky tropical cup. Notes of mango, pineapple and caramel. Lekker