Colombia

$172.99
$172.99

 

Colombian coffee is one of the most beloved and recognizable coffees in the world, celebrated for its well-balanced flavor, smooth body, and bright acidity. It’s grown in the high-altitude regions of Colombia, where the rich soil and ideal climate conditions produce beans with distinctly vibrant and nuanced flavors.

Here’s a breakdown of the Colombian coffee roast flavor profile:

1. Bright Acidity

  • Crisp and Clean: Colombian coffee is known for its bright, lively acidity, which can be compared to citrus fruits like lemon, orange, or grapefruit. This bright acidity gives the coffee a clean, crisp finish that’s refreshing and not overpowering.

  • Balanced: The acidity in Colombian coffee is well-balanced, not too sharp or sour, but enough to give the cup a lively sparkle that many coffee drinkers find delightful.

2. Flavor Notes

  • Fruity: Colombian coffee often has fruity flavor notes, including apple, cherry, berry, or even stone fruits like peach and apricot. These fruity notes add a juicy, sweet quality to the coffee, which complements the acidity and gives it a vibrant, refreshing profile.

  • Caramel and Brown Sugar: Alongside the fruity notes, you may notice a sweet, caramel-like undertone or a brown sugar sweetness, which helps balance out the acidity and adds depth to the flavor.

  • Nutty: Some Colombian coffees, particularly those from regions like Huila or Antioquia, can have subtle nutty flavors, such as almonds or hazelnuts, contributing a creamy, smooth aspect to the profile.

  • Chocolate: Many Colombian coffees also offer mild chocolate flavors, from milk chocolate to a hint of cocoa or dark chocolate, especially in the darker roasts.

3. Medium to Full Body

  • Colombian coffee generally has a medium body, making it feel smooth and well-rounded in the mouth. The mouthfeel is often described as silky and velvety, providing a nice balance between the lively acidity and the smooth, rich flavors.

  • The body can be slightly fuller depending on the region and roast level. A medium roast tends to offer a more balanced body, while darker roasts can bring out a heavier, richer feel.

4. Clean, Sweet Finish

  • The finish of a Colombian coffee is typically clean, meaning it leaves the palate refreshed and free from lingering bitterness. There’s usually a sweet, honeyed aftertaste that balances out the bright acidity.

  • The smooth and sweet finish makes Colombian coffee very approachable, even for coffee drinkers who are new to more complex profiles.

5. Low to Moderate Acidity

  • The altitude at which Colombian coffee is grown contributes to its mild to moderate acidity, making it a good choice for those who prefer a coffee that’s not overly acidic but still has a pleasant, noticeable liveliness.

  • The acidity tends to be gentle and more fruit-forward, rather than sharp or citrusy.

6. Regional Influences

  • Antioquia: Known for smooth, sweet coffees with a hint of chocolate and nutty undertones.

  • Huila: Often produces coffee with strong fruit notes (like apple or peach) and a bright, vibrant acidity.

  • Nariño: Beans from this region are often very floral and complex with a mild, delicate acidity.

  • Cauca: Known for clean, well-balanced coffees with mild citrus and caramel flavors.

 

Roast: Medium

Tasting Profile: Dried orange, berry, chocolate

Grower: Smallholder farmers from Medellin

Variety: Castillo, Caturra, Colombia, & Typica

Region: Medellin, Antioquia, Colombia

Altitude: 1300-1500 M

Soil Type: Volcanic Loam

Process: Fully washed and dried in solar dryers to protect the coffee from rain.