Tropical acidity, mango, lime, sugary finish, sweet spices!

This naturally processed Bolivian caturra is wonderfully expressive and sweet. We taste a sweet tropical acidity that reminds us of a sugar covered dried mango. Once cooled, the acidity becomes structured and a lime acidity begins to appear! The acidity then blends to a heavier sweetness that leaves a long linger on your palate. This is a great example of fermentation advancements in the natural process which give a fruit forward presentation without any of the funk! 

We suggest you rest this coffee for at least 2-3 weeks before brewing! The tropical acidity will pop more. 

From Onyx: 

Founded by Bolivian visionaries Andres and Marita, 4 Llamas is the result of a shared pursuit to uplift their homeland through sustainable, community-driven innovation. Drawing on deep expertise in agriculture and fermentation, the team cultivates high-elevation micro-lots in Caranavi using agroforestry and precision fermentation. The resultant coffees are clean, bright, and profoundly expressive.