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Colombia is making great strides in traceability, quality, and responsible farming. This microlot comes from the Antioquia region which is from the northern part of the country up by Santander. It's the same region as the Santa Barbara Estate coffee, and much of the land is mountains and valleys since the Andes Mountains cut right through.
My favorite roast of this is just at verge of 2nd cracks, not quite yet there. I find that I have to tweak the roast depending on how I am going to brew it. A few degrees less if I'm going to use electric drip or perculator -- and it tastes sweet with chocolate and nut undertones, smooth, and a great Colombian. But if I take it a degree or two darker and French Press it or give it a manual pourover, it's a completely different coffee -- sweet with cherry and caramel. This is how we're roasting it for our customers, and then just suggesting that they give the beans the brewing attention that they deserve. Take it even a few degrees more and the aeropress is a great choice, pulling out a syrupy sweet concentrate with cocoa aftertaste.
These are excelso beans, and the farm is Rain Forest Alliance certified. USA arrival April 2015.