The first cup brewed with my V60 had this deep sweetness that carried through even as it cooled, which is rare for me. Grown at 950 masl, it’s proof that the terroir and processing matter more than just chasing altitude. I’ve already ordered another bag.

The altitude skepticism in the description made me curious, but this lot proves the point—the flavor profile is surprisingly complex for beans grown at 950 masl. Brewed a pour-over this morning and the sweetness lingered long after the cup was empty.

The first bag was gone in four days—the sweetness and depth are unreal for a coffee grown at just under a kilometer. Even the dry grounds smell like something special before brewing.