Description
In Colombia the vast majority of coffee is cultivated, harvested and processed on small family owned farms. While these producers are their own architects, designing farm management and post-harvest solutions to fit their needs, they also need strong alliances to bring their coffee to the international market and earn fair prices.
To support this system of small farm production, Colombia established the Federación Nacional de Cafeteros de Colombia (FNC) to organize and support a complex network of larger regional coffee cooperatives. These cooperatives provide producers with valuable logistical support like centralized warehouses to store dried parchment and dry mills where the coffee is prepared for export according to size.
The Supremo grade, the highest rating of any Colombian bean, is the largest beans with a 17/18 designation for beans that will not pass through a screen opening below 17/64 of an inch. Supremo lots are often traceable to regions of Colombia, each with distinct harvest times, which provides for a constant supply of fresh Colombian Supremo throughout the calendar year.
Tasting Notes:
The aroma fantastic, sweet smelling with some nutty/chocolaty and fruity overtones, some of which follow through in the cup nicely. The body is medium/full and has a mild and pleasant acidity. The flavor is very dependent on the roast. Lighter roasts are the brightest and on the dryer side, a bit more of a soft fruit tone comes out in the cup which can be quite tasty but also a bit of citric without much of a chocolaty or nutty undertone. At a Medium Roast, which we though best, you will enjoy more developed notes of walnut, spice with some sweeter red fruit overtones. Darker roasts will bring out more caramel sweet flavors and hints of a dried dark fruit.
Roasting Notes:
This bean is very versatile when it comes to roasting; great from light to dark. Be sure to try different roast points for it will greatly vary what flavors are accentuated. Enjoy a brighter morning cup at a City Roast or take it into an afternoon/evening coffee by roasting it from a Full City to a French roast.
MM –
This bean was included with the purchase of a grinder from BCT. I used this coffee for my first ever roast since I though it would a useful for practice, and it was. The roast was ended while beans were in the 2nd crack at 450°.
The coffee had a very nice fragrance but the taste was very thin (at my normal coffee/water amount). Subsequent brews with 2x coffee were better but still lacked body. Next time I roast this bean, I will try more towards french roast
k.koles (verified owner) –
This was a fantastic coffee – one of the very few that already smells awesome while roasting – full of chocolaty nutty classic colombian tones, with a well-rounded body. We like ours on the lighter medium side, and a few days after roasting the taste profile was fully ripened!