This coffee is from the Hache cooperative in the Bensa subregion, situated at around 1950 meters above sea level. Farmers are smallholders, growing local heirloom varieties, using traditional farming methods. This coffee is picked later in the harvest when there is more ripe fruit on the trees and the cherries are starting to dry out, the coffee is dried on raised beds at the mill for 16-20 days and rested in cherry. This natural process creates a complex and intense fruit driven profile, with syrupy body. The social premiums paid by Turning Point Coffee currently are helping towards investing in the construction of schools, roading and transportation and electricity.
Profile – Complex, berry and chocolate driven, notes of raspberry, chocolate, and purple wine gums.
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