Pacandé La Chiva Espresso

This is what Pacandé says about the producers and the cultivation of the La Chiva Espresso:

This time we have created a blend of three different micro lots: one from Nueva Segovia, Nicaragua, one from Yirgacheffe, Ethiopia and one from Narino, Colombia. The first from Nicaragua consists of the Yellow Catuai variety and was produced at an altitude of 1300m using anaerobic fermentation. The second from Ethiopia comes from the Yirgacheffe region and was produced at an altitude of 2100m with natural processing. The last one from Colombia is of the Caturra variety and was produced at an altitude of 1900m with natural processing.

This is what Pacandé says about the preparation and the taste of the La Chiva Espresso:

This coffee offers a fruity flavor, strong sweetness and a juicy texture. It exudes a scent of chocolate and orange blossom, and its flavor notes are reminiscent of raspberry jelly, galia melon and bitter chocolate. It was designed as a light espresso variant, but its sweetness makes it almost better than filter coffee, with balanced acidity, strong body and strong sweetness. For lovers of cappuccino and milk drinks, it is a soft and creamy cup with notes of caramel and butter.