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ASCEND - Colombia

Roasteries / Dark Arts Coffee / ASCEND - Colombia

ASCEND - Colombia

Dark Arts Coffee
Natural (double anaerobicthermal shock)ColombiaBourbon Ají

Label tasting notes

Peach rings · Elderflower · Muscat grapes

Estimated flavor profile

estimated

Based on coffee characteristics

AciditySweetnessAromaBodyAftertasteBitterness
Acidity
Low
Sweetness
Very High
Aroma
Very High
Body
Low
Aftertaste
Low
Bitterness
Very Low

Derived from origin, process, roast level & tasting notes. Scores update as the community logs brews.

Region

Pitalito, Huila (El Diviso)

Altitude

1750 masl

About this coffee

A Bourbon Ají from Néstor Lasso's El Diviso in Pitalito, Huila. Cherries oxidise 24 hours in open air, then go through two 48-hour anaerobic stages in tanks and bags and a thermal shock, before 15–20 days of solar drying and 20–30 days of rest. Peach rings, elderflower and muscat grapes.