Coffee Description
This complex coffee is loaded with cotton candy sweetness and fruit flavors—raspberry, strawberry, cherry, to name a few. Acidity carries a winey hint, and body is smooth as velvet.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Medium
Variety
Other
Process
Natural
Elevation
1850 masl
Region
Huila
About Angelo Eduardo Sosa of Colombia
Alto Cielo, owned, cultivated, and dreamed over by Angelo Eduardo Sosa and his family is 25 acres of land near their community of El Cogollo. Angelo is a self-proclaimed student of coffee, always striving to improve his methods and processes to produce ever-better quality. This particular lot is a unique variety that Angelo planted at Alto Cielo, Tabi. Similar to Typica and Bourbon varieties, Tabi, (“good” in Guambiano language) is also tall with long branches.
Angelo brings his freshly picked cherries to a lower, drier elevation for processing, which gives him more control over the natural-process method used for this lot. When done well, yields a fruity, vibrant coffee
Huila, Colombia
Passion House Coffee
Passion House Coffee Roasters and founder Joshua Millman's daughter Bayla were born on the same day, five years ago in Chicago, Illinois. An intentional kind of coffee company with five team members, Passion House has a unique approach to coffee, offering three different types of genres for Crema.co members to explore. Each has its own merit and offers its own perks. (See what we did there?)
Ambient: This coffee offers subtle complexity that enhances your current state of awareness. It's creamy, delicate, and calm.
Mainstream: This coffee is familiar enough to allow you to relax, yet gives you something unexpected. It's buttery, playful, and balanced.
Experimental: This coffee has a vision all its own and will excite you with its individual expression. It's silky, bright, and vibrant.
