Colombia: El Gato Supremo, Bucaramanga

$126
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Coffee roast

Description

Product Description: Indulge in the rich and vibrant flavors of our Colombia Bucaramanga El Gato Supremo. Sourced from the lush forests of the Santander Department, this coffee is a testament to Colombia's renowned coffee-growing regions. Cultivated in volcanic soils and shaded by natural canopies, these beans are handpicked and processed with care by the Northeastern Colombian Coffee Cooperative.

Key Features: Our El Gato Supremo boasts a 17/18 screen size, ensuring a high-quality, uniform roast. This coffee is shade-grown, preserving the natural biodiversity of its environment and enhancing its unique flavor profile.

Benefits: Experience a medium-bodied brew with a slightly creamy mouthfeel. The bold acidity is perfectly balanced with notes of sweet orange, a hint of nutty almond, and a sweet vanilla finish. Perfect for those seeking a coffee that is both complex and smooth.

Cupping Notes: This coffee offers a good medium body with a slightly creamy mouthfeel. Expect bold acidity, complemented by sweet orange, nutty almond notes, and a sweet vanilla finish.

Flavor Profiles: A harmonious blend of sweet orange and almond, finishing with a lingering vanilla sweetness. Ideal for those who appreciate a nuanced and flavorful cup.

Specifications:

  • Category: Conventional
  • Country: Colombia
  • Local Region: Bucaramanga
  • Process: Washed
  • Variety: Castillo, Colombia, Caturra, Typica
  • Altitude (meters): 1,000 - 2,000 masl
  • Harvest: October - December

Specifications:

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  • Espresso

    Espresso requires the finest grind, almost like powdered sugar. This method uses high pressure to force hot water through the finely ground coffee, resulting in a concentrated shot of coffee.

  • Single Use Pod

    A medium grind is needed for this method. The coffee is brewed by dripping hot water over the grounds, contained in a Single Use Pod.

  • Drip Coffee

    This method requires a medium grind, similar in texture to sea salt. The coffee is brewed by dripping hot water over the grounds, which are contained in a filter.

  • Pour Over

    Pour over, like V60 or Chemex, calls for a medium-coarse grind. This method involves pouring hot water over coffee grounds in a filter and letting the coffee drip into a vessel below.

  • French Press

    A coarse grind is best for French Press. This brewing method involves steeping coffee grounds in hot water for several minutes before pressing down a plunger to separate the grounds from the brewed coffee.

  • Cold Brew

    Cold brew requires the coarsest grind, similar to breadcrumbs. It involves steeping coffee grounds in cold water for an extended period, usually 12 hours or more, to produce a smooth, rich coffee concentrate.

Roast Levels
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