Colombian Supremos - Medium Roast

Colombian is a classic medium roast. 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.

Region: Columbia, Antioquia province of Medellin (wet processed)

Body: Full

Notes: Nuts, Dried Fruit, Spice

Balance:   Acidity is the brightness that coffee offers. Some palates register this as sour or tangy. Some delight in it's fruity complexities.

Alternatively, boldness can taste rich and bittersweet like dark chocolate. Some palates register this as heavy or smoky. Some delight in its rich, spicy caramelized sugars. 

Balanced coffees will have a nice mixture of both attributes so that one does not overpower the other. It will be the most complex in flavor, giving you the sweetest flavors. It will give you a nutty depth and spice of a dark roast with a gentler acidity to round out the flavors of the coffee.

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.