Sergio Aranda - Colombia

sergio aranda is a colombian coffee from huila, a region known for high-altitude growing conditions that concentrate sweetness in the cup. it uses pacamara and bourbon varietals, both associated with good body and distinct character, and is processed naturally, meaning the fruit dries around the bean and pushes sweetness and texture into the final flavour. expect macadamia, a creamy, low-acid nut note that should carry through clearly. natural coffees reward slower, gentler brewing, so filter methods like pour-over or french press will give you the cleanest read on those flavours without over-extracting the inherent sweetness.