Colombia
Over the years, coffee has grown to be Colombia’s primary export and it has become one of the top coffee-producing countries in the world. Its location gives it a strong advantage in growing high-quality Arabica beans using traditional methods.
Colombian coffees feature the most familiar flavor profiles to the North American palate. Medium-bodied, with a mellow acidity, coffee from this region often highlights a rich, caramel sweetness. A nutty undertone may be present.
Best from a medium to dark roast; big bodied, low acidity with stronger more toasted nutty/chocolaty character. Smooth and rich cup, on the stronger, semi-sweet side of Colombian coffees. Classically toned as some would say. If you touch or go into second crack, one does get some complimenting roasty and smoky tones that turn the cup more chocolaty than nutty. Before 2nd crack, more nutty than chocolaty.
Default Roast: Full City (Medium Roast)
Default Grind: Automatic Drip or Whole Bean
Over the years, coffee has grown to be Colombia’s primary export and it has become one of the top coffee-producing countries in the world. Its location gives it a strong advantage in growing high-quality Arabica beans using traditional methods.
Colombian coffees feature the most familiar flavor profiles to the North American palate. Medium-bodied, with a mellow acidity, coffee from this region often highlights a rich, caramel sweetness. A nutty undertone may be present.
Best from a medium to dark roast; big bodied, low acidity with stronger more toasted nutty/chocolaty character. Smooth and rich cup, on the stronger, semi-sweet side of Colombian coffees. Classically toned as some would say. If you touch or go into second crack, one does get some complimenting roasty and smoky tones that turn the cup more chocolaty than nutty. Before 2nd crack, more nutty than chocolaty.
Default Roast: Full City (Medium Roast)
Default Grind: Automatic Drip or Whole Bean
Over the years, coffee has grown to be Colombia’s primary export and it has become one of the top coffee-producing countries in the world. Its location gives it a strong advantage in growing high-quality Arabica beans using traditional methods.
Colombian coffees feature the most familiar flavor profiles to the North American palate. Medium-bodied, with a mellow acidity, coffee from this region often highlights a rich, caramel sweetness. A nutty undertone may be present.
Best from a medium to dark roast; big bodied, low acidity with stronger more toasted nutty/chocolaty character. Smooth and rich cup, on the stronger, semi-sweet side of Colombian coffees. Classically toned as some would say. If you touch or go into second crack, one does get some complimenting roasty and smoky tones that turn the cup more chocolaty than nutty. Before 2nd crack, more nutty than chocolaty.
Default Roast: Full City (Medium Roast)
Default Grind: Automatic Drip or Whole Bean