"Tangara" is named after the tanager birds that we commonly see during the harvest and the dry season on the estate. We ferment the cherries from the Red Bourbon coffee variety to give this coffee a slightly tropical expression, showcasing more of the citric notes and tropical fruit, however without overpowering the typical silky mouthfeel and cacao flavors innate to the Red Bourbon varietal.
 
Variety: Red Bourbon
Process: Anaerobic process, Dried on Raised Beds
Notes: Orange blossom fragrance, round silky body, tropical fruit & cacao flavors.