Colombia is making great strides in traceability, quality, and responsible farming. This microlot comes from the Antioquia region which is from the northern part of the country. It's the same region as the Santa Barbara Estate coffee, and much of the land is mountains and valleys since the Andes Mountains cut right through.
My favorite roast of this is just at verge of 2nd cracks. I find that I have to tweak the roast depending on how I am going to brew it. A few degrees less if I'm going to use electric drip or pourover -- and even though there are hints of being underroasted at this level, you get a pineapple acidity and caramel and it's an interesting Colombian with nice acidity. But if I take it a degree or two darker and French Press it or give it a manual pourover, it's a completely different coffee -- sweet with raisin and caramel and satisfying. This is how we're roasting it for our customers, and then just suggesting that they give the beans the brewing attention that it deserves. Take it even a few degrees more and the aeropress is a great choice, pulling out a syrupy sweet concentrate with cocoa aftertaste.
These are the larger supremo sized beans, and the farm is Rain Forest Alliance certified.The coffee is grown on an indigenous reservation, and then processed and exported by La Minita.
USA arrival March 2020