Colombian coffee beans are renowned for their superior flavour which comes from near-perfect growing conditions: a volcanic soil rich in nutrient, high altitude with consistent rainfall, and temperatures that never fall below freezing.
Most coffee farms being small holdings, farmers can pay close attention to the beans and pick them only when they are just the right level of ripeness, giving the highest quality of ingredients.
Colombian coffee beans are suitable for any roast, which will reveal a different facet of their flavour. This specific produce is offered as a medium roast and will make equally satisfying drinks used with filters or a cafetière, as well as mild espressos.
Like in other agricultural parts of the world, coffee growers have been facing increasing challenges due to climate change as the Arabica beans are particularly sensitive, and unpredictable rainfall leaves them more vulnerable to the coffee berry borer insect and rust fungus, which resulted some years ago to the widespread planting of rust-resistant coffee bushes.
Currently the price of all coffee is high due to the Brasil frost but in general Coffee farmers have also been under huge economical pressure due to continuous low prices of coffee which made it extremely difficult for them to make a living. Thanks to the action of organisations like the National Federation of Coffee Growers of Colombia (FNC), this is slowly changing for the better.
These beans are suitable for: mild espresso, filter and cafetières.
Grown at altitudes of 1,200-2,000 meters above sea level
Harvested between September and December
Milled by washing and drying in the sun
Has the aroma of multiple flavours so that each sip tastes a little different
This coffee is also available in 250g valve bags.
Did you know our ordering system allows you to create your own blends? Order each component of the blend separately and than tell us what do do in the special information box. We can then blend it and if required grind it, saving you a potentially messy kitchen worktop
Blending tip: when deciding on a mixed roast blend it usually works better to have more of the milder roast, less of the stronger.
Blending tip: even the strongest roast can be mixed with a normal tasting blend – so long as you use very little. Start by trying one part in four.