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A mixture of different coffees around Cundinamarca, with one single purpose: bring the best quality to your cup.
Origin: Colombia, West Cundinamarca
Process: 48-hour Fermentation, Fully Washed
Variety: Castillo, Colombia & Caturra
Altitude: 1200 – 1500 masl.
Acidity: medium to high
Origin: Colombia, San Antonio del Tequendama
Process: 48-hour Fermentation, Fully Washed
Variety: Castillo Amarilla
Altitude: 1700 masl.
Cup Profile: Blackcurrant, Red Grape, Slightly herbal
Acidity: medium to high
Our Tikuna medium roast level brings out notes of caramel and chocolate, while also preserving the coffee’s bright, citrusy acidity. This roast level also allows for the coffee’s full body to shine through, creating a rich and creamy mouthfeel.
Our Tikuna medium roast level brings out notes of caramel and chocolate, while also preserving the coffee’s bright, citrusy acidity. This roast level also allows for the coffee’s full body to shine through, creating a rich and creamy mouthfeel.
Let us know if you are going in the next 3 months for a more classic way with the “El Propio” coffee or if you prefer a more efficient and stronger coffee such as the “Tispresso”. You can’t go wrong with either one!
Here are some facts you should know for the next months:
Origin: Colombia, San Antonio del Tequendama
Process: 48-hour Fermentation, Fully Washed
Variety: Castillo Amarilla
Altitude: 1700 masl.
Cup Profile: Blackcurrant, Red Grape, Slightly herbal
Acidity: medium to high
Origin: Colombia. San Antonio del Tequendama
Process: 48-hour Fermentation, Fully Washed
Variety: Castillo Amarilla
Altitude: 1700 masl.
Cup Profile: Blackcurrant, Red Grape, Slightly herbal
Acidity: medium to high
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