{"product_id":"colombia-single-origin-coffee","title":"Colombia | Single Origin","description":"\u003cp\u003eOur 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.\u003c\/p\u003e\n\u003cp\u003eChocolate 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.\u003c\/p\u003e\n\u003cp\u003eCustomers 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.\u003c\/p\u003e\n\u003cp\u003eYour 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCoffee Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRoast Level: Medium\u003cbr\u003eCoffee Type: Single Origin Arabica Coffee\u003cbr\u003eOrigin: Medellín, Antioquia, Colombia\u003cbr\u003eGrower: Smallholder Farmers from Medellín\u003cbr\u003eBean Species: Arabica\u003cbr\u003eCoffee Varieties: Castillo, Caturra, Colombia, and Typica\u003cbr\u003eProcessing Method: Fully Washed and Dried in Solar Dryers\u003cbr\u003eCertification and Grade: EP\u003cbr\u003eGrowing Altitude: 1,300–1,500 Meters\u003cbr\u003eSoil Type: Volcanic Loam\u003cbr\u003eProducer Tasting Profile: Dried Orange, Berry, and Chocolate\u003cbr\u003eCustomer Reported Tastes: Milk Chocolate, Caramel, Dried Orange, Berries, Red Apple, Cherry, and Brown Sugar\u003cbr\u003eAcidity: Lively and Balanced\u003cbr\u003eBody: Smooth and Medium\u003cbr\u003eIngredients: Coffee\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy It Stands Out:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\u003cp\u003eThe EP designation means European Preparation and indicates that the coffee received additional sorting to remove defects and improve consistency before export.\u003c\/p\u003e\n\u003cp\u003eCastillo 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.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eCustomers 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Brewing Methods:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePour Over:\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eStandard Drip:\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAeroPress:\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eFrench Press:\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eEspresso:\u003c\/strong\u003e Concentrates the caramel, chocolate, dried orange, and berry flavors into a rich serving. It works well as a straight espresso, Americano, cappuccino, or latte.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCold Brew:\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(24, 175, 117);\"\u003e\u003cem\u003e\u003cstrong\u003eBased 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.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePour Over Brewing Instructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eUse a medium grind with a consistency similar to ordinary table salt.\u003c\/p\u003e\n\u003cp\u003eUse approximately 4 level tablespoons of coffee with 12 fluid ounces, or 1½ cups, of water.\u003c\/p\u003e\n\u003cp\u003eHeat fresh, filtered water to approximately 195–200°F.\u003c\/p\u003e\n\u003cp\u003ePlace 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.\u003c\/p\u003e\n\u003cp\u003eAdd 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.\u003c\/p\u003e\n\u003cp\u003eContinue 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.\u003c\/p\u003e\n\u003cp\u003eAim 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.\u003c\/p\u003e\n\u003cp\u003eIf 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.\u003c\/p\u003e\n\u003cp\u003eTaste 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChoose Your Grind:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLevel 1. Espresso: Very fine. Concentrated, rich, and fruitfully intense. Built for espresso machines.\u003c\/p\u003e\n\u003cp\u003eLevel 2. Standard: Medium grind. Smooth, balanced, and reliable. Best for automatic drip machines, coffee pots, pour over brewers, AeroPress, and reusable Keurig pods.\u003c\/p\u003e\n\u003cp\u003eLevel 3. Coarse: Large grind. Full-bodied, smooth, and lower in perceived sharpness. Best for French press and cold brew.\u003c\/p\u003e\n\u003cp\u003eLevel 4. Whole Bean: Full beans. Best for maximum freshness, complete control, and grinding immediately before brewing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBag Sizes Available:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e12 OZ. (340g)\u003cbr\u003e1 LB. (16 OZ.) 454g\u003cbr\u003e2 LBS. (32 OZ.) 907g\u003cbr\u003e5 LBS. (80 OZ.) 2,268g\u003cbr\u003e12 LBS. 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