Only Colombian Arabica goes into Master Origins Colombia with Late Harvest. With the coffee production in Colombia the farmers use mostly wet coffee bean processing. The Arabica coffees they produce for this Master Origins are no exception. The difference is that they harvest some of the coffee cherry later than usual. Almost deep purple coffee cherry hang heavy on the branches - the fruit sugars seeping deeper into the heart of the coffee bean with every day that passes. Knowing when the time is ripe is the skill. And these farmers aren’t a day too late - nor a day too soon. The reward in venturing into this challenging coffee farming technique is in the cup - Master Origins Colombia with Late Harvest carries the distinct lively acidity and winey red fruits taste of late harvest coffee.
A short roast at medium temperatures keeps the deep and delicate aromatics of Master Origins Colombia with Late Harvest in
Master Origins Colombia with Late Harvest Arabica is both a smooth coffee and a fruity coffee. You’ll taste all the winey red fruit
notes of blackcurrant and cranberry that surface when you wait. A bright acidity makes this a vivacious coffee. And it’s in smooth
balance with those seductive aromatics.