A balanced foundation coffee for drip and blending. Chocolate, pistachio, and brown sugar crust.
| Fragrance/Aroma: | Cocoa, malt, pistachio, coriander, lemon |
|---|---|
| Acidity: | Lime, malic |
| Flavor/Nuances: | Butterscotch, cashew, fudge, melon rind, sweet lime, chocolate milk, peanut, caramel, nougat, brown sugar crust |
| Sweetness: | Snickers, peanut butter |
| Body/Mouthfeel: | Tea-like |
| Finish/Aftertaste: | Quick finish |
$7.32 / lb
| Origin: | Colombia |
|---|---|
| Region: | Fresno, Tolima |
| Farm: | El Vergel - Elias and Shady Bayter |
| Variety: | Caturra |
| Process Method: | Washed |
| Altitude: | 1450 masl |
| RoastPath ID: | N/A |
Martha and her two sons, Elias & Shady started to work with experimental coffee in a way that they could create and pass through the technology that would help to improve the quality of life of the families that work together with them in their project El Vergel.
Forest Coffee’s flagship, Vergel took over a decade to perfect the process where a mix between the traditional processing and a modern touch with their special fermentation practices are used to develop flavors in the cup.
View more direct-from-origin greens offerings from Forest Coffee
Roast profile recorded on an MCR-2 Digital
| 0:00 | 401° | Charge |
| 1:41 | Turning Point | |
| 4:32 | Green > Yellow | |
| 7:52 | First Crack | |
| 10:51 | 405° | Drop |
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