Even today I write a new page in my coffee diary. This morning for breakfast I prepared a natural Ethiopian coffee of the Illubador variety, grown by Rachel Samuel and Adam Overton in the Gesha Village plantation on the Maji plateau at 2000m above sea level. I extracted it with the Pascal Press. In the cup I had a good coffee, sweet and balanced with notes of lime and strawberry, with a medium and silky body and an elegant and prolonged finish. In the late morning I prepared a Colombian coffee of Ethiopian varieties, dried with the washed method and lactic fermentation, grown by Deiro Garcia in the Lord Voldemort plantation in Pitalito in the Huila region at 1800m above sea level. I extracted it with an aeropress and Levissima water. In the cup I had a good sweet coffee with a lively acidity with notes of lime and strawberry with a medium and velvety body and a lively and pleasant finish. In the afternoon I prepared a Colombian Caturra dried with the washed method and aerobic fermentation, grown by the Bayter brothers in El Vergel in Tolima. I extracted it with an aeropress and Levissima water. This is a coffee that was roasted some time ago and it feels like it is no longer fresh, for some strange reason, sometimes it feels more sometimes less, today it felt a lot even if it had a certain sweetness and acidity but then the body was rough and with a certain astringency. #SentoSaudade #coffee #caffespeciale #Specialtycoffee #coffeeroaster #coffeeroasting #caffè #artisan roasting
Benefits: ['healthy', 'smooth_coffee', 'sweet', 'elegant finish', 'lively finish', 'acidity', 'richness'] Occasions: ['breakfast'] Ingredients: ['lime', 'Colombian coffee', 'strawberry', 'water', 'Ethiopian coffee', 'Caturra']
### Instruction:
Given the following text below, extract any benefits, occassions or ingredients, mentioned, if any.
 Text: Even today I write a new page in my coffee diary. This morning for breakfast I prepared a natural Ethiopian coffee of the Illubador variety, grown by Rachel Samuel and Adam Overton in the Gesha Village plantation on the Maji plateau at 2000m above sea level. I extracted it with the Pascal Press. In the cup I had a good coffee, sweet and balanced with notes of lime and strawberry, with a medium and silky body and an elegant and prolonged finish. In the late morning I prepared a Colombian coffee of Ethiopian varieties, dried with the washed method and lactic fermentation, grown by Deiro Garcia in the Lord Voldemort plantation in Pitalito in the Huila region at 1800m above sea level. I extracted it with an aeropress and Levissima water. In the cup I had a good sweet coffee with a lively acidity with notes of lime and strawberry with a medium and velvety body and a lively and pleasant finish. In the afternoon I prepared a Colombian Caturra dried with the washed method and aerobic fermentation, grown by the Bayter brothers in El Vergel in Tolima. I extracted it with an aeropress and Levissima water. This is a coffee that was roasted some time ago and it feels like it is no longer fresh, for some strange reason, sometimes it feels more sometimes less, today it felt a lot even if it had a certain sweetness and acidity but then the body was rough and with a certain astringency. #SentoSaudade #coffee #caffespeciale #Specialtycoffee #coffeeroaster #coffeeroasting #caffè #artisan roasting

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