Colombia - Department of Nariño - Municipality of Buesaco - Lomo de Buey - 454 Grams
Brew Method: Filter | Espresso
Roast Level: Medium - Light
Bag Size: 454 Grams
Roasters Notes: Fresh Pear | Lime | Lemon | Hint of Mint | Savoury | Ripening Red Apple
Origin: Colombia
Region: Department of Nariño - Municipality of Buesaco
Producer: Farmers of Buesaco
Coffee Name: Lomo De Buey (Beef Loin in Spanish)
Process: Fermented for 28 - 36 Hours | Washed | Sun Dried on Raised Beds & Patios for 16 Days
Varietal(s): Caturra
Altitude: 1800 - 2200 MASL
Importer: Root 86 Coffee
This coffee was named Lomo De Buey by the small lot farmers in Buesaco who grew this coffee, and came together with all of their Caturra coffees to create this caturra only coffee. We do not know exactly why the name was chosen, as Lomo De Buey translates to beef loin, it may be because many of the farmers who contributed from their small coffee plots also keep cattle on their lands; regardless, it was a decision made by the farmers who worked hard to grow this coffee and we will respect that!
In any case the name is curious, but the coffee they have produced is even more so, delivering to us a unique sensory experience. The first smell and taste we noticed was fresh, crisp pear (one of our favourite fruits), and as we sipped we found the pleasant acidity of lime and lemon, with the sensation of our cheeks cooling as with a hint of mint, finishing off with a savory note, and the unique sweet and pleasantly sour flavour of red apples just as they start to ripen, a familiar flavour to the impatient.
Brew Method: Filter | Espresso
Roast Level: Medium - Light
Bag Size: 454 Grams
Roasters Notes: Fresh Pear | Lime | Lemon | Hint of Mint | Savoury | Ripening Red Apple
Origin: Colombia
Region: Department of Nariño - Municipality of Buesaco
Producer: Farmers of Buesaco
Coffee Name: Lomo De Buey (Beef Loin in Spanish)
Process: Fermented for 28 - 36 Hours | Washed | Sun Dried on Raised Beds & Patios for 16 Days
Varietal(s): Caturra
Altitude: 1800 - 2200 MASL
Importer: Root 86 Coffee
This coffee was named Lomo De Buey by the small lot farmers in Buesaco who grew this coffee, and came together with all of their Caturra coffees to create this caturra only coffee. We do not know exactly why the name was chosen, as Lomo De Buey translates to beef loin, it may be because many of the farmers who contributed from their small coffee plots also keep cattle on their lands; regardless, it was a decision made by the farmers who worked hard to grow this coffee and we will respect that!
In any case the name is curious, but the coffee they have produced is even more so, delivering to us a unique sensory experience. The first smell and taste we noticed was fresh, crisp pear (one of our favourite fruits), and as we sipped we found the pleasant acidity of lime and lemon, with the sensation of our cheeks cooling as with a hint of mint, finishing off with a savory note, and the unique sweet and pleasantly sour flavour of red apples just as they start to ripen, a familiar flavour to the impatient.
Brew Method: Filter | Espresso
Roast Level: Medium - Light
Bag Size: 454 Grams
Roasters Notes: Fresh Pear | Lime | Lemon | Hint of Mint | Savoury | Ripening Red Apple
Origin: Colombia
Region: Department of Nariño - Municipality of Buesaco
Producer: Farmers of Buesaco
Coffee Name: Lomo De Buey (Beef Loin in Spanish)
Process: Fermented for 28 - 36 Hours | Washed | Sun Dried on Raised Beds & Patios for 16 Days
Varietal(s): Caturra
Altitude: 1800 - 2200 MASL
Importer: Root 86 Coffee
This coffee was named Lomo De Buey by the small lot farmers in Buesaco who grew this coffee, and came together with all of their Caturra coffees to create this caturra only coffee. We do not know exactly why the name was chosen, as Lomo De Buey translates to beef loin, it may be because many of the farmers who contributed from their small coffee plots also keep cattle on their lands; regardless, it was a decision made by the farmers who worked hard to grow this coffee and we will respect that!
In any case the name is curious, but the coffee they have produced is even more so, delivering to us a unique sensory experience. The first smell and taste we noticed was fresh, crisp pear (one of our favourite fruits), and as we sipped we found the pleasant acidity of lime and lemon, with the sensation of our cheeks cooling as with a hint of mint, finishing off with a savory note, and the unique sweet and pleasantly sour flavour of red apples just as they start to ripen, a familiar flavour to the impatient.