Colombia is a diverse group of growing regions spread from North to South along the three "cordilleras," the mountain ranges that are the Northern extensions of the Andes. Colombian coffees can be outstanding. Most coffee, especially from the Southern growing areas of Huila, Cauca, Narino and Tolima, comes from small family farms, and when the picking and processing are done well they can be exceptional: Silky body, cane sugar sweetness, floral hints and traces of tropical fruits are found in the best Colombia coffees.
El Templo de Palestina has brown sugar sweetness at City/City+, that changes toward more dark caramel with roast level. Flavors of apple and white grape are refreshing, and define acidity too. Heavier roasts bring about fruited chocolate and some rindy citrus, retaining much of the brightness of lighter roasts. City+ to Full City+. SO Espresso.
Gerardo Bravos coffee is incredibly balanced, with malic to tartaric acidity, candied sweetness, and black tea. Fruits pop up in the cooling cup, apple, cherry, and plum. Full City roasts show rich, bittersweet cacao bar. City to Full City. Learn More
This blended lot shows great in the middle roast ranges. Honey, dark sugar, apple, and a malic acidity define City+ and Full City roasts. This coffee packs solid sweetness, and is one thats deserving of a second cup! City+ to Full City+. Learn More
Apia is a nice Organic offering, with honey and fruit that we look for in our better Colombia coffees. Apple, pear, weighty mouthfeel, long sweetness - great as a brewed coffee or espresso. City+ to Full City+. SO Espresso. Learn More
A balanced cup, Loco Camachos coffee shows a nice mingling of blackberry and honey. Theres a green herb note too, like sweet basil, that adds an heir of complexity to the profile. Acidity is brilliant, like green apple, cutting through a nutty sweetness of toffee-covered almonds. City to Full City. SO Espresso.