This coffee is grown in the mountainous heights of Tablón Gómez, Colombia. The cool climate and abundant rainfall allow for a slow maturation of the coffee cherries, resulting in a sweet and delicate cup. The beans are naturally processed over 20 to 25 days, revealing subtle flavor notes of orange, spices, and caramel.
Xalala is a small, artisanal specialty coffee roaster in Valais, Switzerland, roasting in the village of St-Pierre-de-Clages inside a venue called La Maison des Résistants. It's a family-run business owned by Jean-Blaise Gollut, who also handles customer contact himself. The coffee comes from carefully chosen producers and leans on responsible, organic growing, roasted in small artisanal batches. The range covers single origins, blends, and a decaf, with SCA cup scores running from about 80 to 88, and each coffee gets its own tasting notes and a playful name.
