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Coffee
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Everything Else
£10.50
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'Great to see the return of this coffee again in 2024. It's super versatile but absolutely AMAZING in espresso based milk drinks.'
We've bought this lot for a number of years now and it never fails to impress.
It has a really lovely blood orange-like acidity, a sumptuous smooth and syrupy body, like toffee - and just the tiniest hint of spice in the finish. We've been blown away by how this coffee performs as espresso, especially when adding milk. The balance is just spot on, that subtle nutmeg note framing the coffee perfectly in the milk.
We're getting back to basics here in the sense that there are no funky processing methods, just really good, squeaky clean, washed coffee. It's also simple to work with (in fact you may want to grind just a little coarser than usual as it's very eager to give up its goodies!!).
If you remember those buttery, orangey Colombian coffees from around a decade ago, you're in for a serious nostalgia trip!! Enjoy.
Origin: Inza, Cauca, Colombia.
Varietals: Caturra and Castillo
Processing: Washed
Roast degree: 122 (read more).
Suitable for: All Brew Methods (read more) - but really shines in espresso.
Q Score: 86 (what's this?)
You can get more sensory information about the coffee by looking at the diagrams in the images above. If you need to know how these work, just click here.
Taste and flavour perception are complex and difficult to articulate. We love sharing our tasting notes with you, but please don't rely too heavily on our reports. Your experience is what matters most and it may be different. We've written about that whole issue here.
IMPORTANT: Please read our short Coffee Bean Care Guide here.
Want to know more about this coffee? Read on...(information from Cofinet).
This coffee is produced by small holder growers in Inzá municipality, which is part of the Tierradentro region located on the western side of Cauca.
This region is 80% inhabited by the indigenous tribe called Paeces. The average size of the farm is 0.5 to 1.5 hectares. We collaborate with our friends from Occicafe and Globalcafe. Through them we can have a direct relationship with the farmers and have better control on the quality. Farmers own small parcels of land where they grow coffee at 1700 m.a.s.l and the crops are mainly Castillo and Caturra.
