Colombian Unroasted-Coffee

R126,50R149,50 (Incl. VAT 15%)

Colombia Green Arabica Coffee Beans classified excelso and supremo medium acidity fine structure of stone fruit Rich, bold and syrupy Cocoa, dark cherry.  Colombia Green Arabica Coffee Beans is a high quality coffee; Colombia is the second largest producer of coffee in the world and the largest producer of washed and Arabica coffee. Colombia only produces washed Arabica coffee.

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Description

Colombian Unroasted-Coffee Expectations

Colombia Green Arabica Coffee Beans is a high quality coffee; Colombia is the second largest producer of coffee in the world and the largest producer of washed and Arabica coffee. Colombia only produces washed Arabica coffee.

The country’s northern regions (e.g. Santa Marta and Santander) with their higher temperatures and lower altitudes, offer full-bodied coffees with less brightness and snap; the central “coffee belt” of Antioquia, Caldas, and Quindio among others, where the bulk of the country’s production lies, produce those easy-drinking “breakfast blend” types, with soft nuttiness and big sweetness but low acidity. The southwestern departments of Nariño, Cauca, and Huila tend to have higher altitude farms, which comes through in more complex acidity and heightened florality in the profiles.

Colombian Unroasted-Coffee Gradings

The two most known grades are:

  • Supremo
  • Excelso

“Excelso” is a grading term for exportable coffee from Colombia, not related to variety or cupping profile. EP (European Preparation) specifies that the raw beans are all hand sorted to remove any defective beans and foreign material. Excelso coffee beans are large, but slightly smaller than Supremo coffee beans. Excelso coffee beans are a screen size of 15-16, versus Supremo beans which are sized on screen 17. It is possible that Supremo and Excelso coffee beans are harvested from the same tree, but they are sorted by it’s size. The greatest volume of exported coffee is Excelso. These beans include good-to-large flat beans and some pea-berries.

Colombian Coffee Cupping Notes

The cupping profile varies between region and harvests, but can generally me classified to meet the following:

  • Acidity: Medium with fine structure of stone fruit
  • Body: Rich, bold and syrupy
  • Aroma: Cocoa, dark cherry
  • Flavour: Initial notes of dark cherry following with caramel and a long chocolate finish.

Many say: notes of cocoa, soft cranberry and nutty body.

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Coffee Grading Colombia

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