COLOUMBIAN SINGLE ORIGIN LIGHT‑MEDIUM ROAST

Story & Essence

Colombia Light‑Medium is fruit‑forward poise with classic sweetness: a washed single origin from Huila and Cauca, roasted to spotlight bright cherry, red grape, and plum layered over rich chocolate and cane sugar. It drinks smooth and articulate—medium body, round acidity, and a clean, crisp finish—reflecting Colombia’s celebrated volcanic microclimates and meticulous smallholder craftsmanship.

Tasting Notes

Cherry Red grape Ripe plum Chocolate richness Cane sugar sweetness Medium body; round acidity Clean, tidy finish

Origin Composition

Single origin Colombia, Huila/Cauca (Excelso lots from mountainous, volcanic soils with ideal microclimates; strong smallholder networks prioritizing traceability and quality for a sweet, fruit‑driven cup with polished structure).

Altitude & Processing

1,200–1,800 MASL. Washed (ripe cherry selection → float sort → depulp → controlled fermentation → thorough wash → patio/mechanical dry → rested & milled). This classic process heightens bright fruit clarity, chocolate depth, and clean cane sugar sweetness.

Varietals

Caturra, Colombia, Castillo, Typica, Bourbon (Caturra and Typica for lively acidity and fruit lift; Colombia and Castillo for balanced sweetness and resilience; Bourbon for depth and cocoa‑toned richness).

Roast & Feel

Light‑Medium. Cherry‑grape‑plum brightness over chocolate and cane sugar core; medium body; round, gentle acidity; clean, refreshing finish.

Processing Integrity

Selective handpicking at peak ripeness, density and float sorting, and carefully managed fermentation and washing for clarity and consistency. Slow, even drying to stable moisture and water activity preserves sweetness and structure. 100% Arabica coffee—no additives or flavorings.

Certifications

Mycotoxin Free; Heavy Metal Free; Mold & Yeast Free (3rd‑party lab tested).

Brewing Suggestions

Pour‑Over (V60/Kalita): 22 g → 352 g water (1:16) at 203–205°F (95–96°C); medium grind; 2:45–3:15 for bright cherry‑grape clarity and cane sugar sweetness. Drip Maker: 1:16–1:17; medium grind; 200–205°F (93–96°C) for balanced fruit and chocolate depth. Chemex: 1:15.5; slightly coarser; 3:45–4:30 for maximum cleanliness and a crisp, tea‑like finish. Espresso: 18 g in → 36–40 g out in 28–32 s at 200°F (93°C); expect cherry‑plum fruit with chocolate‑cane sugar sweetness. Iced (Flash Style): 22 g + 220 g hot water → brew over 130 g ice for a juicy, refreshing cup. Cold Brew: 1:8 concentrate; coarse; 14–16 hrs at room temp; dilute 1:1–1:2 for smooth chocolate sweetness and gentle fruit.

Pro Tip: Use filtered water with moderate alkalinity (bicarbonate ~30–60 ppm) to round acidity, lift fruit sweetness, and keep the finish clean.

Why You’ll Love It

Vibrant Colombian fruit meets classic sweetness—cherry, grape, and plum glide into chocolate and cane sugar with a clean, refreshing finish. Versatile across pour‑over, drip, and espresso; consistent and origin‑true—with lab‑verified purity for peace of mind.