Stage\Bonus\4Llamas

Tasting Notes: White florals, raspberries, green grapes, milk chocolate

Fragrance/Aroma: Soft florals, raspberries, honey, cocoa
Acidity: Structured
Body: Juicy
Aftertaste: Lingering milk chocolate sweetness

A vibrant and expressive cup where bright fruit and confectionery sweetness are held together by a refined floral elegance.

The dry fragrance presents notes of fresh raspberries, honey, and cocoa, complemented by a delicate hint of white-pink florals. With the addition of water, the aromatics become richer and more defined, as the raspberry character intensifies alongside a growing impression of creamy milk chocolate.

In the cup, raspberries immediately take centre stage. Their lively sweetness is supported by structured citric acidity, giving the opening a vivid, juicy quality without becoming overly sharp. As the coffee progresses across the palate, the fruit gradually yields to a smooth milk chocolate sweetness, lending the cup greater depth and roundness while remaining clean and well-defined.

As it cools, the profile reveals another layer of complexity. A more pronounced malic acidity emerges, recalling the crisp sweetness of green grapes and introducing a fresh orchard-fruit dimension to the cup. Throughout, gentle white florals remain quietly present, evoking a blend of jasmine and lavender. Rather than standing apart, these floral notes provide subtle aromatic lift, softening the transition between the brighter fruit and richer chocolate elements.

A juicy body gives the coffee excellent energy and presence, carrying each flavour seamlessly into the next. The finish lingers with a comforting milk chocolate sweetness, leaving a smooth, creamy impression that rounds out the brighter fruit and floral nuances. The result is a cup that evolves gracefully as it cools, revealing new layers while maintaining a cohesive balance between vibrant acidity, delicate aromatics, and enduring sweetness.

Led by the husband-and-wife duo of Andres and Marita Torrico, the 4 Llamas are a group based in Caranavi committed to uplifting their homeland through sustainable, community-driven innovation. Beyond cultivating their own microlots in Loa using modern agroforestry practices, they work closely with neighboring smallholders, purchasing their cherries and applying carefully developed precision fermentation techniques to create distinctive coffees.

For this particular lot, cherries are first depulped (while the mucilage is left intact) before being placed in a tank and left to ferment without any additional additives for 48 hours under negative pressure. Finally, once fermentation is complete, the cherries are then left to dry in shade for 10 days. This theoretically results in the highest concentration of sugars and organic acids in the mucilage.

Sourced from: W Beans
We paid: S$80.74/kg
Roasted cost: S$131.66/kg

Moisture content: 11.4%
Weight loss: 12.9%
Agtron: W74.4 / G112.3 / △37.9