This is a sweet and tasty Peruvian coffee with sweet notes of yellow plum, toffee, and cocoa powder. This coffee is very approachable with sweeter presenting acidity, mouthfeel, and a cleaner finish. As the cup starts to cool there is distinctive nuttier notes such as walnuts alongside juicy pear notes.

For best results, we recommend you rest this coffee for at least 3+ weeks!

From NOMAD: 

Colasay Bourbon, a unique local Arabica coffee variety grown in the Colasay district. Although local producers refer to it as Bourbon due to its similar appearance, genetic testing suggests that it is a mutation or a local hybrid that is genetically similar to Catimor, but without the vegetal or astringent flavors commonly associated with that family. In this particular lot from the Timbuyacu farm, we find notes of walnuts and hazelnuts primarily, along with fruity notes reminiscent of pear and plum. Additionally, it is a coffee with a very sweet mouthfeel that might remind us of cocoa powder and toffee. The acidity is mild with a medium body.