Coffee Description
Blackcurrant, blood orange, and molasses team up for intense flavor and fragrance. Citric in acidity, balanced and mild, this coffee has a sturdy mouthfeel and sweet notes of jammy currants in a lengthy finish.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light/Medium
Variety
Caturra
Process
Washed
Elevation
1900 meters masl
Region
Cauca
About Luz Mila Mazabuel of Colombia
In the San Jose area of Pedregal, within the Cauca region of Colombia, most smallholders bring their coffees to a community washing station to be processed and blended together. But at Finca El Guayabal, owner Luz Mila Mazabuel processes her cherries with a hand-cranked Gallo depulper after carefully hand-picking it, fermenting it for 24 hours, drying it under parabolic covers on raised beds, and re-sorting. Temple purchased half of Luz Mila's crop for the year and is proud to share such a strong example of a great Colombian coffee.
Finca El Guayabal lies high in the mist-covered Andes where coffee ripens slowly, retaining a higher percentage of sugars and acid than lower-grown coffees and producing the sweet cup characteristic of the region. Luz cultivates 10,000 trees on her 3 hectare farm, harvesting an average of only 150 bags of coffee a year.
Cauca, Colombia
Temple Coffee Roasters
Temple began with a vision. After returning home from a lengthy stay in Indonesia, Temple founder and barista Sean Kohmescher opened the first Temple Coffee house in 2005 with a dream of creating a community gathering place much like the temples he visited during his travels. His vision was simple: good vibes, great service, and exceptionally well-prepared coffee. Ten years, five coffee houses, and a roasterie later, it is still this vision that Temple perpetually strives to fulfill.
The environment in which a coffee grows and the care taken to harvest, process, and ship a coffee cannot be separated from the quality that ultimately ends up in your cup. That’s why at the heart of Temple is our “Farm to Cup” sustainable coffee sourcing program. Our green coffee buyer and Director of Coffee Eton Tsuno travels to origin six to eight months a year to meet coffee producers and build sustainable, direct relationships with farms, oversee farming practices and growing conditions, and to give feedback on how a coffee might be improved. All payment is set transparently, and always exceeds Fair Trade prices.
