Colombia La Constancia Coffee coffee The acidity is not overwhelming

The acidity is not overwhelming but rather balanced and tempered that both lets you know there’s a bit of an acidic kick while also highlighting some subtle cocoa notes that display the dynamism of this Panama coffee

Microlot Coffee

Usually a near 1:1 ratio of sugar to espresso

Low Acidity: The process for developing a lower acid (or more basic) coffee blend involves roasting beans that are naturally lower in acid

Colombia La Constancia Coffee coffee The acidity is not overwhelmingColombia La Constancia Coffee comes from the Private Estate, La Constancia, of Martha Arcila, a third generation coffee farmer from Quindo, Colombia. In 2019, Martha, who mainly prioritized volume, started spending more of her time to produce specialty coffee with the guidance of her family. This micro lot reflects her commitment, offering bright notes of lemongrass, black tea, stone fruit, and honeydew. Farm: La Constancia Farmer: Martha Arcila