Colombia | Single Origin

Our Colombia Single Origin Coffee is best described as a smooth, balanced, and fruitfully layered medium roast with dried orange, ripe berries, rich chocolate, caramel, and a clean sweetness.

Chocolate gives the coffee a smooth and familiar foundation, followed by caramel sweetness that rounds out the cup without making it taste heavy. Dried orange introduces a gentle citrus brightness, while ripe berries add a deeper fruit character through the middle. As the coffee cools, the chocolate and caramel become more pronounced, leaving a clean, softly sweet finish with lingering fruit.

Customers report tasting milk chocolate, caramel, dried orange, berries, red apple, cherry, and brown sugar. Pour over keeps the fruit clear while preserving the chocolate and caramel underneath. Standard drip creates a smooth and approachable balance, while French press emphasizes chocolate, brown sugar, and body. Espresso concentrates the caramel, chocolate, and fruit, and cold brewing produces a mellow cup with softer citrus and greater chocolate sweetness.

Your coffee is roasted after you order, then packed and shipped within days. It does not sit in a warehouse waiting for someone to buy it. This allows its chocolate, fruit, caramel, and aroma to reach you while the coffee is still at its best.

Coffee Details:

Roast Level: Medium
Coffee Type: Single Origin Arabica Coffee
Origin: Medellín, Antioquia, Colombia
Grower: Smallholder Farmers from Medellín
Bean Species: Arabica
Coffee Varieties: Castillo, Caturra, Colombia, and Typica
Processing Method: Fully Washed and Dried in Solar Dryers
Certification and Grade: EP
Growing Altitude: 1,300–1,500 Meters
Soil Type: Volcanic Loam
Producer Tasting Profile: Dried Orange, Berry, and Chocolate
Customer Reported Tastes: Milk Chocolate, Caramel, Dried Orange, Berries, Red Apple, Cherry, and Brown Sugar
Acidity: Lively and Balanced
Body: Smooth and Medium
Ingredients: Coffee

Why It Stands Out:

This is not a flavored coffee. The chocolate, caramel, dried orange, berry, apple, cherry, and brown sugar characteristics develop naturally from the coffee beans, growing conditions, processing method, roast, and preparation.

This coffee is grown by smallholder farmers near Medellín in Colombia’s Antioquia region. The farms sit between approximately 1,300 and 1,500 meters above sea level, where the elevation and volcanic loam soil support balanced sweetness, fruit, and body.

The EP designation means European Preparation and indicates that the coffee received additional sorting to remove defects and improve consistency before export.

Castillo and Colombia are Arabica varieties developed for strong production and resistance to coffee leaf rust while maintaining desirable cup quality. Caturra can contribute brightness and fruit definition, while Typica is commonly associated with clarity and gentle sweetness.

The fully washed process removes the fruit surrounding the coffee seeds before drying. This creates a cleaner cup in which the chocolate, dried orange, and berry flavors remain distinct. The beans are then dried in protected solar dryers, shielding them from rain while allowing moisture to leave gradually and evenly.

The medium roast develops the chocolate, caramel, and brown sugar without covering the dried orange, berry, apple, and cherry. This creates a cup that feels familiar and comforting while retaining enough fruit to remain lively and interesting.

Customers report that the coffee is smooth and balanced, with chocolate and caramel providing sweetness beneath its citrus and red-fruit flavors. The fruit becomes easier to recognize as the coffee cools, while the chocolate and brown sugar remain present through the finish.

Best Brewing Methods:

1. Pour Over: Produces the clearest expression of dried orange, berries, red apple, cherry, chocolate, and caramel. Paper filtration creates a clean finish while allowing the fruit and sweetness to remain individually noticeable.

2. Standard Drip: Creates a smooth and dependable everyday cup with balanced chocolate, caramel, citrus, and fruit. It provides slightly less flavor separation than pour over but preserves the coffee’s approachable character.

3. AeroPress: Produces a concentrated but smooth cup with caramel, chocolate, berries, and dried orange. The paper filter keeps the finish clean while the immersion time adds more body than traditional pour over.

4. French Press: Produces a fuller cup that emphasizes milk chocolate, caramel, brown sugar, and ripe berries. The metal filter retains more natural oils, increasing the body while softening some of the dried orange and red-apple brightness.

5. Espresso: Concentrates the caramel, chocolate, dried orange, and berry flavors into a rich serving. It works well as a straight espresso, Americano, cappuccino, or latte.

6. Cold Brew: Creates a mellow cup with low perceived sharpness and greater emphasis on milk chocolate, caramel, brown sugar, and dark fruit. It softens the citrus and some of the brighter berry character.

Based on customers reporting milk chocolate, caramel, dried orange, berries, red apple, cherry, and brown sugar, Pour Over is our winning brewing method. Paper filtration preserves the clean fruit and citrus while keeping the chocolate and caramel smooth underneath. Standard drip is our best everyday alternative, while French press is the stronger choice when you want more body and deeper chocolate sweetness.

Pour Over Brewing Instructions:

Use a medium grind with a consistency similar to ordinary table salt.

Use approximately 4 level tablespoons of coffee with 12 fluid ounces, or 1½ cups, of water.

Heat fresh, filtered water to approximately 195–200°F.

Place a paper filter in a V60, Chemex, or other pour over brewer. Rinse the filter thoroughly with hot water to remove any paper taste and warm the brewer. Discard the rinse water before adding the coffee.

Add the ground coffee and gently level the surface. Pour approximately 1½ fluid ounces, or 3 tablespoons, of water evenly over the grounds. Let the coffee bloom for approximately 30–45 seconds.

Continue pouring the remaining water slowly in small circles until you have added all 12 fluid ounces. Avoid pouring directly against the sides of the filter.

Aim for a total brewing time of approximately 3–4 minutes. Let the finished coffee cool for several minutes before deciding which flavors you taste. The dried orange, berry, apple, and cherry may become easier to distinguish as the temperature drops.

If the coffee tastes sharply sour or thin, grind slightly finer or extend the brewing time. If it tastes dry, bitter, or excessively heavy, grind slightly coarser, shorten the brewing time, or use water closer to 195°F.

Taste the coffee black first so you can experience its chocolate, caramel, citrus, and fruit clearly. A small amount of milk complements the chocolate and caramel, but heavy creamer or sweetener may cover the dried orange and berry.

Choose Your Grind:

Level 1. Espresso: Very fine. Concentrated, rich, and fruitfully intense. Built for espresso machines.

Level 2. Standard: Medium grind. Smooth, balanced, and reliable. Best for automatic drip machines, coffee pots, pour over brewers, AeroPress, and reusable Keurig pods.

Level 3. Coarse: Large grind. Full-bodied, smooth, and lower in perceived sharpness. Best for French press and cold brew.

Level 4. Whole Bean: Full beans. Best for maximum freshness, complete control, and grinding immediately before brewing.

Bag Sizes Available:

12 OZ. (340g)
1 LB. (16 OZ.) 454g
2 LBS. (32 OZ.) 907g
5 LBS. (80 OZ.) 2,268g
12 LBS. (192 OZ.) 5,443g