Description
Finca El Placer – Java (Espresso Roast)
Origin: Santa Rosa, Risaralda, Colombia
Altitude: 1750 MASL
Process: Washed
Roast Level: Medium-Dark (Espresso)
Cupping Score: 86
Flavor Notes:
🔥 S’mores
🧂 Clove
🌰 Chestnut
🍬 Brown Sugar
🫘 Nutty Finish
From the misty elevations of Santa Rosa in Risaralda, Colombia, this espresso-focused Java lot is cultivated by producer Patricia Builes at 1750 MASL. Roasted to a medium-dark profile, it reveals a buttery, spiced complexity with nostalgic depth—rich, smooth, and layered.
The aroma opens with toasted sweetness and subtle smoke—s’mores and clove rise first, followed by chestnut and brown sugar. On the palate, it’s velvety and full-bodied, with sweet spice and nutty warmth balanced by a mellow acidity. The finish is long and comforting, echoing with roasted chestnut and a hint of campfire sweetness.
Flavor Profile: A buttery and spiced espresso, where s’mores and clove meet chestnut and brown sugar.
Body: Full, velvety
Acidity: Low to medium, balanced
Finish: Lingering and warm, with nutty and toasted sweet undertones
Java - Washed Espresso
$29.99Excl. VAT
Description
Finca El Placer – Java (Espresso Roast)
Origin: Santa Rosa, Risaralda, Colombia
Altitude: 1750 MASL
Process: Washed
Roast Level: Medium-Dark (Espresso)
Cupping Score: 86
Flavor Notes:
🔥 S’mores
🧂 Clove
🌰 Chestnut
🍬 Brown Sugar
🫘 Nutty Finish
From the misty elevations of Santa Rosa in Risaralda, Colombia, this espresso-focused Java lot is cultivated by producer Patricia Builes at 1750 MASL. Roasted to a medium-dark profile, it reveals a buttery, spiced complexity with nostalgic depth—rich, smooth, and layered.
The aroma opens with toasted sweetness and subtle smoke—s’mores and clove rise first, followed by chestnut and brown sugar. On the palate, it’s velvety and full-bodied, with sweet spice and nutty warmth balanced by a mellow acidity. The finish is long and comforting, echoing with roasted chestnut and a hint of campfire sweetness.
Flavor Profile: A buttery and spiced espresso, where s’mores and clove meet chestnut and brown sugar.
Body: Full, velvety
Acidity: Low to medium, balanced
Finish: Lingering and warm, with nutty and toasted sweet undertones