Colombia Coffee Beans [Pack Size: 1kg]

$26.00
Best Coffee Beans For Espresso Machines
Plunger
Stovetop
  • Body: medium
  • Aroma: bakers cocoa
  • Acidity: grape, dark berries
  • Flavour: intense dark chocolate, toffee, candy sweetness

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Colombia has staged a remarkable comeback in recent years.

It was in 2010 that Roya (Coffee Leaf Rust) epidemic destroyed a significant amount of the coffee plantantation in Colombia.

Colombia has an incredibly strong and ambitous coffee heritage spread over many thousands of small landholders.

Compared to other origins like Brazil with it's mega farms, Colombia instead has a high number of smaller farms producing quality crops across a diverse range of cup profiles all year round. It's a big coffee producer in terms of volume and geography that you can essentially source fresh crop Colombian coffee throughout the calendar year. In contrast, all other origins have distinct 6 monthly seasons.

Colombia is respected across the coffee buying market as producing exceptional export qualities.

The cup profile of classic Colombian is a rich, strong and rounded cup with hints of blackberry, cocoa, chocolate and caramel.

Colombian coffees have a delightfully clean acid that works remarkably well for milk-based espresso.

We have always sourced Colombian coffees for our showcase single origin offerings and continue to deploy Colombian coffees in our blends.

There are two main types of Colombian beans - Supremo and Excelso. These definitions do not mean that one if superior to the other, it's just a sizing of the larger Supremo bean that differentiates the smaller sized Excelso.

We have been roasting coffees for a long time and early on in our carreer we felt compelled to source Supremo over Excelso for no other reasons that we mistakenly believed Supremo was better than Excelso. These were in the early days of Specialty coffees and for the most part at that time the lots were not grades as they are today. We continued to source Supremo and Excelso and over time we discovered that Excelso coffees were in fact punchier, stronger and fruitier than Supremo. In other words, Excelso coffees had far more complexity compared to Supremo.

About 5 years ago we switched to sourcing more Excelso than Supremo. It's just our preference and our desire to match what we believe the Australian coffee enthusiast is seeking in the cup. We would also spread our sourcing between the Departments of Popayan, Inza, Huila and Narino.

For many years now we have sourced our primary top grade Colombia from one of the best farms in Popyan and we typically source around 8 to 10 tons per year of this premium coffee. It is without doubt a top-shelf offering and scores 88 points on the cupping table.

This coffee delivers incredible dark chocolate and thick toffee with a dark berry infusion.

(COL)

Colombian coffee are the true workhorse origin of the coffee universe.

They punch well above their weight, carrying through amazingly high levels of flavour and acids to any cup profile - they are in essence the highlight and feature aspect of any blend, or superb as single origin.

Our seasonal coffee is from a famous estate in Popayan. We have been sourcing this coffee for 5 years now and it just keeps getting better and better every crop.

It's really hard to go past this bean as a universal crowd pleaser. Even those that don't like dark chocolate will find this coffee rewarding in every way.

Another benefit of this coffee is it's adapability across almost all brew methods. Use it in a plunger or make a powerful milk-based espresso......it's got the ability to perform in any occassion.

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