Colombia: Supremo EP, Huila

$127
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Description

Sourced from the rich volcanic soils near the Nevado de Huila volcano, the Colombia Supremo Huila beans are meticulously processed using hand-cranked machines and dried on raised beds. This careful attention to detail ensures a complex and flavorful cup, reflective of the region's ideal coffee-growing conditions.

Origin Story: Nestled in the Huila region of Colombia, these beans benefit from a unique microclimate that enhances their rich flavors. The dedication of local farmers to traditional methods results in a coffee that is both distinctive and high in quality.

Cupping Notes:

  • Light Roast: Enjoy a bright and lively cup with notes of tart fruit and a sweet finish, showcasing the bean's natural acidity and delicate body.
  • Medium Roast: This roast balances the bean's natural sweetness with notes of chocolate and a hint of nuttiness, offering a smooth and well-rounded cup.
  • Dark Roast: Revel in the rich and bold flavors of dark cocoa, complemented by a full body and a bittersweet finish, perfect for those who enjoy a robust cup.

Why Choose This Coffee:

  • Sustainability: Cultivated with respect for traditional farming practices and environmental stewardship.
  • Unique Flavor: A versatile profile that shines across different roast levels, offering something for every palate.
  • Versatile Use: Ideal for various brewing methods, from pour-over to espresso.

Specifications

Category: Conventional
Country: Colombia
Local Region: Huila
Process: Washed
Variety: Caturra, Typica
Altitude (meters): 1,520 - 1,650 masl
Harvest: October - February
Rainforest Alliance: Yes

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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