Colombia

A structured medium roast built around the high-altitude volcanic loam of Antioquia, delivering a precise balance of dried orange, ripe berry, and smooth chocolate.

Cultivated between 1,300 and 1,500 meters near Medellin, this lot blends four established varieties—Castillo, Caturra, Colombia, and Typica—to achieve consistent cup clarity and disease resilience. Smallholder farmers oversee selective harvesting, then fully wash the beans before transferring them to shaded solar dryers. The covered drying environment shields the parchment from afternoon rain, preventing fermentation errors and preserving the bean's natural acidity through a slow, even cure.

The medium roast level provides enough soluble mass release to work reliably across multiple brewing methods. Whether you run a V60 pour-over, load a standard drip machine, or steep in a French press, the heat penetration unlocks a bright citrus front that folds into a jammy berry center and leaves a clean cocoa sweetness on the finish. Water temperature between 200°F–205°F and a steady pouring pace will keep the extraction even without introducing harsh tannins.

This selection rewards drinkers who want authentic regional structure paired with operational reliability. Keep the whole beans in an opaque, valve-sealed bag at cool room temperature, grind immediately before brewing, and apply a 1:16 coffee-to-water ratio to maintain the dried fruit brightness and prevent the chocolate notes from turning muddy.