Caffelab MEXICO Altura HG EP Turquesa

The coffees that grow on the mountain ranges of the region are called Altura, due to the fact, as easily understood, that they grow at high altitudes.

For this evaluation, the coffee was extracted into espresso at 93 ° with an extraction of 25 ml in 26 seconds. The degassing of the coffee was 48 hours. The cream is hazelnut colored with beautiful stripes, the body is richer than what a Central American washed coffee might suggest. On the nose, the sensations are of vanilla and tobacco, with delicate notes of cocoa. The body is light but pleasant, a decidedly sweet cup with an acid note present.