This coffee comes to us from the La Roma farm located in Gaitania in the Tolima region of Colombia. In 2016, the Black Condor Project was born out of a combined effort of Forest Green Coffee and Emmanuel to create a washing station shared by 15 villages in Giatania. Today, the Black Condor Project is comprised of over 100 independent producers.
Because this coffee is processed by keeping the mucilage intact for 24 hours after harvesting and before drying for 15-25 days, the profile stays consistent and fruit-forward. It has pronounced orange zest acidity followed by an effervescent champagne body.
We're tasting butterscotch, white grape, and papaya.
Region - Tolima
Varietals - Caturra
Process - Washed
