Casa Negra in the Espresso Subscription Ready for our new subscription coffee from Colombia? Casa Negra has a bold sweetness, reminiscent of caramelised sugar and molasses. You'll find some hints of dried fruit, combined with delicate citrusy spikes caused by the washing process, which will remind you of tangerine. The syrupy texture allows you to perceive the medium to heavy body of this coffee, finishing with an aftertaste of chocolate and prune. Definitely the perfect cup to be enjoyed on a cloudy day. About the origin Its origin is incredibly special: Nariño has the highest altitude at which coffee is grown in Colombia which also means temperatures are quite low. This climate is perfect for coffee cherries. As the bean matures slowly they have a higher concentration of sugar. What makes the coffee from this region also unique is the rich soil. This coffee is harvested according to strict maturity criteria, floated and hand-selected to remove any defects. The cherries were then subjected to 30 hours of underwater fermentation before being pulped. The parchment was then gently washed and dried in temperature controlled conditions until the ideal moisture content was achieved. This microlot is 100% Caturra. This variety originates from Minas Gerais, Brazil. It is a natural mutation of the Red Bourbon. Caturra produces more coffee and is more resistant to plant diseases than Bourbon.

Casa Negra in the Espresso Subscription Ready for our new subscription coffee from Colombia? Casa Negra has a bold sweetness, reminiscent of caramelised sugar and molasses. You'll find some hints of dried fruit, combined with delicate citrusy spikes caused by the washing process, which will remind you of tangerine. The syrupy texture allows you to perceive the medium to heavy body of this coffee, finishing with an aftertaste of chocolate and prune. Definitely the perfect cup to be enjoyed on a cloudy day. About the origin Its origin is incredibly special: Nariño has the highest altitude at which coffee is grown in Colombia which also means temperatures are quite low. This climate is perfect for coffee cherries. As the bean matures slowly they have a higher concentration of sugar. What makes the coffee from this region also unique is the rich soil. This coffee is harvested according to strict maturity criteria, floated and hand-selected to remove any defects. The cherries were then subjected to 30 hours of underwater fermentation before being pulped. The parchment was then gently washed and dried in temperature controlled conditions until the ideal moisture content was achieved. This microlot is 100% Caturra. This variety originates from Minas Gerais, Brazil. It is a natural mutation of the Red Bourbon. Caturra produces more coffee and is more resistant to plant diseases than Bourbon.