Finca El Tabor ESPRESSO

Finca El Tabor, managed by Cesar Dario Muñoz in Huila, Colombia, produces this straightforward washed Caturra that punches well above its price point. The coffee was depulped and fermented for 24 hours, then washed and dried for 19–25 days, a process that brings out lush, floral character. Expect bright orange and caramel notes with clean clarity in the cup. Roasted slightly darker than the filter version, it excels as a straight espresso shot or Americano and has earned its place as a daily-driver espresso.