Traditional Colombian coffees have the reputation for ranking among the best coffees in the world. Ever since the early 19th century, Colombia has been producing and exporting coffees that are renowned for their full body, bright acidity and rich after taste.
The region of Antioquia, Cundinamarca and Northe of Tolima, produces rather balanced coffee, with fruity and herbal notes, without losing the specific characteristics of each micro-region.
This lot Tavlon Costa Rica is a Caturra and Castillo variety mix from the Northern side of the finca where the coffees tend to taste sweeter and more acidic.
We can recommend to brew the coffee on regular, manual drip filter. Don’t go too high in temperature – 90 degrees max – and pour on for 2 minutes. Let it drip out and serve.
In the cooling down you’ll notice the very interesting buttery mouthfeel, while it grows in sweetness.
On espresso we have a very complex cup with the best after taste ever.