250g
Roast date: March 16, 2026
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Taste notes: Orange, Caramel, Floral |
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Process: washed |
Varieties: Caturra & Colombia |
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Region: Huila |
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Coffee information
Managed by Cesar Dario Muñoz, this Finca El Tabor espresso is fermented for 24 hours and slow-dried for up to 25 days. The result is a clean, lush shot defined by bright orange notes and a rich caramel sweetness.
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