Of all the world’s coffees, Colombian coffee remains the best known and most requested. Its popularity is due in part to the successful advertising campaign of Juan Valdez and his donkey, but even more so because of its rich taste and balanced flavor.
Because of the frequent rain and sun periods, you will often see flowers, green and ripe beans on the same trees. Harvesting is typically done in cycles according to the rainy seasons. Colombia doesn’t have a distinct rainy season so harvest can occur throughout the year.
The mountainous terrain, well-drained volcanic soil and warm weather make Colombia a prize growing area. The high elevations of the mountain sides make for slow development of the coffee cherries, resulting in a hard, full-flavored coffee bean that takes well to a variety of roast temperatures. Colombia is second in the world’s Arabica production (after Brazil). Our Colombian hails from the Antioquia province of Medellin.
After wet processing, the coffee is graded by density and defects then further graded by size, with Supremos being the highest grade and largest sized bean seconded by Excelso.
The flavor is intensely rich but very well balanced. The smooth medium body has a crisp acidity with notes of nutty flavors. When taken to a higher degree of roast, like an Italian or French roast, it allows the full smokiness to come through without muddying the flavor of the coffee.