The F6 has a rich aroma with a subtle chocolaty to nutty flavour and is medium bodied with a low acidity and a lingering after taste.
The F6 is a composite type variety of coffee, resistant to leaf rust (Himalaya Vastatrix), it stems from the crossing of the Caturra variety and TimorHybrid. The bean size is similar or superior to the Typica variety, regarded as one of the best in the coffee market. F6 is grown as a semi-dwarf plant, making it easier to harvest the ripe cherries between May and September. The cherries are pulped, fermented, skin dried and then placed on sun-drying racks. Six months later, the outer shells of the beans are removed and depending whether they are to be ground or left whole, they are roasted to a medium or dark roast respectively.