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Cadence Espresso

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Cadence Espresso

Clifton Coffee Roasters
Espresso RoastThermal Shock Natural (anaerobic fermentation)ColombiaCaturra

Label tasting notes

Red Currant Jam · Dulce De Leche · Peach

Estimated flavor profile

estimated

Based on coffee characteristics

AciditySweetnessAromaBodyAftertasteBitterness
Acidity
Low
Sweetness
Very High
Aroma
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 Farm

Altitude

1700-1850 MASL

About this coffee

From third-generation producer Nestor Lasso at the 18-hectare El Diviso farm. Ripe cherries (24-26° Brix) are thermal-shocked at 50°C then anaerobically fermented with Saccharomyces cerevisiae (T58) for around 80 hours, before mechanical drying and 15 days on African raised beds. Source: cliftoncoffee.co.uk

+ Log this coffeeFrom £14.00 / 250gBuy

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