Cafe Soca

Cup Profile: Intense Aroma. Notes of brown sugar, lime, grapefruit, caramel, walnuts and toasted almonds.
Expressive, balanced and creamy body.
Medium acidity, citric, juicy and clean. Caramelized sweetness. In general, a delicate, round and clean cup


HONEY PROCESS

Fruity and delicate aroma, yellow fruits, grapefruit, peach, arazá.
Fruity flavor of red fruits, caramel and lime.
Notes: caramelized
High, bright acidity and juicy criticality,
smooth and delicate body
Cup very well balanced, delicate, subtle and stable.

High intensity fragrance
Its acidity is medium as well as its body
Main aromatic components of Cocoa and Chocolate
medium high roast
The characteristic sweetness of the Huila region is highlighted

Medium body.
Acidity very pronounced (main characteristic of the region) - Strawberry & Tangerine
Very pleasant caramel sweet and spicy notes.