Flor de Azahar (single-origin)

FLAVOR NOTES
Crisp and lively; built on a vibrant framework of unrefined sugars like light brown sugar and raw honey. Balances a bright, snappy apple-like or dark-berry acidity with a clean undertone of drizzled almond, light caramel, and creamy milk chocolate, finishing with a delicate hint of dried raisin
 
BREWING GUIDELINES
Pour Over / Drip - Use water 202°F - 204°F. Light roasts are less soluble, so hotter water is essential to fully extract the delicate brown sugar sweetness and crisp fruit acidity.
Espresso - Use water 201°F - 203°F. Expect a bright, modern, and vibrant shot with a snappy citrus or berry punch and a clean caramel finish balanced by a soft cocoa undertone, rather than a heavy, dark-chocolate profile.
AeroPress - Use 202°F water with a finer grind and a slightly longer steep time to maximize extraction of the lighter, more complex top notes.
French Press - Use 202°F water, 1:15 to 1:16 coffee-to-water ratio. A tighter ratio and hotter water keep the cup from tasting thin or overly sour.
 
ROAST LEVEL
Medium-light

DRYING METHOD
Sun-dried on raised, covered beds
 
PROCESS METHOD
Wet process (Washed)
 
VARIETY
Caturra, Typica, and Variedad Colombia 
 
REGION
Inzá. Cauca, Colombia
 
FARM
From a collection of farms in the Inza, Cauca of Colombia
 
Roast Date: If one not already available, roasted within 24 hours.