Our traditionally decaffeinated Colombian coffee is bold and flavorful at a medium roast. You may be missing caffeine in this offering, but certainly not body or flavor. The overall cup is smooth with balanced acidity and flavor notes of creamy dark chocolate and walnut.
Medium roasting introduces Maillard (browned and deep) notes to the cup, such as spice, caramel, and toasted nuts. Medium roasts may feature a little oil on the beans.
Bold-bodied coffees have a heavier, thicker mouthfeel, which is often accompanied by stone fruit and chocolate notes.
A coffee’s process describes how the seed (aka the coffee bean) is separated from the coffee cherry. Popular methods include washed, dry, and honey, but there are many other processes that put special emphasis on different aspects of these methods.
Harvest and export times are based off when a particular coffee will be at its peak quality. Cherries picked at the start of the harvest season tend to be underdeveloped, and those picked at the end are often overdeveloped, so producers aim for that sweet spot in the middle.
There’s no doubt that the coffee beans of Colombia are synonymous with the traditional flavor of coffee. Most cafés keep Colombian brewing day and night. Roasters love its versatility, and it blends with other coffees exceptionally well! People tend to think it’s the coffee that tastes most like how one might expect coffee to taste. Colombian beans are used as a base in many blends, and while we use Colombian coffee in many of our own Artisan Blends, we also believe the brew is amazing on its own.