Colombia – Single Origin
Colombia – Single Origin comes from Antioquia and is graded Excelso EP, with Castillo, Caturra and Colombia varietals processed using the fully washed method. The cup combines a chocolate-forward character with rich caramel sweetness and medium malic acidity.
Sweet apricot and tropical fruit lead the flavour profile, supported by subtle berry complexity and a soft cocoa undertone. Its creamy, medium-to-full body gives the coffee a smooth, rounded structure, while the clean finish leaves lingering sweetness and a mild cocoa aftertaste.
Cupping Notes:
Aroma
Chocolate-forward and warm, with rich caramel sweetness creating an inviting aromatic profile.
Acidity
Medium malic acidity provides a clean, apple-like brightness that lifts the sweetness while remaining well integrated.
Body
Medium to full-bodied with a creamy, smooth mouthfeel and rounded structure.
Flavour
Sweet apricot and tropical fruit lead the profile, with subtle berry complexity developing alongside them. A soft cocoa undertone emerges through the cup, adding depth and balance to the fruit sweetness.
Finish
Clean and refreshing, with lingering sweetness and a mild cocoa aftertaste that carries through the finish.
Coffee Profile
- Origin: Antioquia, Colombia
- Type: Single Origin
- Grade: Excelso EP
- Varietals: Castillo • Caturra • Colombia
- Processing: Fully Washed
- Altitude: 1,400–1,600 masl
- Roast Level: Medium–Dark
- Flavour Notes: Apricot • Tropical Fruit • Cocoa
- Body: Creamy
- Acidity: Medium • Malic
Serving Suggestions
- Best enjoyed black to highlight fruit complexity and sweetness
- Excellent for espresso, producing a balanced and smooth shot
- Pairs well with milk, enhancing caramel and cocoa notes
Preparation Guide
V60 (Balanced & Sweet)
- Dose: 20 g
- Water: 320 g
- Ratio: 1:16
- Grind: Medium
Method:
Bloom 50 g – 30 sec
Pour to 160 g
At 1:10, pour to 260 g
Final pour to 320 g
Total Brew Time: 2:30 – 2:45
Espresso (Smooth & Sweet)
Objective: Emphasise the cocoa and caramel sweetness while retaining the apricot and tropical fruit character.
- Dose: 18 g
- Yield: 38 g
- Time: 23–26 sec
- Temperature: 93°C
- Grind: Fine
Method:
Dial the grind for a controlled 23–26 second extraction. Aim for an even, steady flow to develop the cocoa and caramel sweetness while allowing the fruit character to remain present.
Expected Cup:
- Soft cocoa character
- Rich caramel sweetness
- Apricot and tropical fruit
- Smooth, creamy body
- Clean, refreshing finish
| Weight | N/A |
|---|---|
| Dimensions | N/A |
| Size | 280g, 450g, 1kg |
| Grind | Beans, Espresso, French Press, Percolator, Chemex, Aeropress, V60 |











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