About the coffee
- Cupping notes: High level of sweetness, bright acidity, full-bodied, well-balanced, notes of brown sugar, cherry, and red apple
- Cultivation: Mountain grown in volcanic soils, in the Cordillera mountains (central and western ranges) in the department of Risaralda, north of Cali
- Altitude: 4,250-5,500 feet
- Varieties: Caturra, Colombia, Typica, Castillo
- Preparation: Fully-washed, dried in vertical solar driers
About the people who grow it
Top: Jennifer Poole, via pixabay.com; Bottom: Royal Coffee NY (used by permission)
Colombia Supremo (screen size 17/18) is sourced from small- to medium-sized family-owned farms located near Pereira in the department of Risaralda, Colombia. Coffee is cultivated on farms that average about 2.5 hectares in size. Producers pick and process coffee at their own micro-wet mills and then dry their own coffee, typically on elevated tables inside solar dryers that provide protection from the nearly continuous rainy season.
This region, spreading across the Cordilleras, is famous for producing the majority of Colombian coffee, often considered the best in the world. The main harvest is between October and January, and the “mitaca” harvest is between April and June.
This region, spreading across the Cordilleras, is famous for producing the majority of Colombian coffee, often considered the best in the world. The main harvest is between October and January, and the “mitaca” harvest is between April and June.