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Only organic coffees from high altitude farms (1600-2200 meters) are considered. Only the best tasting lots of Bourbon and Caturra varietals are selected. Then only the few super-large 18+ screensize beans are sorted out and sold as “Proprieter’s Reserve Colombian” — a cup with complex flavors of raisin, chocolate, cherry, and walnut. A creamy silky body, engaging mild acidity, and clean sweet aftertaste.
It’s sold by the La Minita guys — they know fine coffee, and only put their name on the best of the best of the best. And yeah, this is a great Colombian. Now keep your expectations in check: It’s a Colombian. It’s not a Panama or Ethiopia or a natural processed coffee. It’s a washed process Colombia. It’s normal tasting coffee. But FOR a Colombia, it’s surprisingly good — no defects, no earthy-dirtyness in the taste, pleasant acidity, no bitterness, nice flavor with a hint of black cherry undetones and a buttery mouthfeel. It’s also worth noting that despite Colombia being the 2nd largest producer of arabica coffee in the world, it’s hard to find an organic Colombia, which just makes this all the better of a deal.
Because these are supersized beans that didn’t fall through the screen, all the random artifacts in the coffee ended up in the bag too. I’ve found popcorn kernels, wood, nutshells, and stones! I pick out whatever debris I find before packaging it up for you, but give it a second look after you roast it to double check that you don’t put a stone in your grinder.
I end the roast right before the 2nd cracks begin and drink it straight, or blend it with Guatemala and Sumatra to make a perfect breakfast blend. It’s also ideal for espresso. You can also take it dark and enjoy it as a french roast. If you enjoy a cup of old fashioned plain Colombia, but know the difference between good coffee and cheap coffee, then this is your bean.
This is the brand new 2016 crop. It arrived in the US in November 2016