A half pound each of:
Colombian Supremo BCT Select
Best from a medium to dark roast; big bodied, low acidity with stronger more toasted nutty/chocolate character. Smooth and rich cup, on the stronger, semi-sweet side of Colombian coffees. Classically toned as some would say. If you touch or go into second crack, one does get some complimenting roasty and smoky tones that turn the cup more chocolaty than nutty. Before 2nd crack, more nutty than chocolaty.
Colombian Cauca Manos Juntas Micromill – Castillo Natural Processed
A very fruit forward and floral exotic Colombian. All sorts of cool unique flavors can be found in this cup from the slow dry natural processing and boutique fermentation. The brighter tones tend to range from a lemon citric component at the lighter roasts to strong stone fruit in the medium roast range. The acidity is pretty high at the lighter roasts but mellows greatly at a strong medium to dark roast. The balance of the cup comes from an almost cola-like tone that turns a bit nuttier into the darker roasts. Medium bodied, super clean with some far from traditional Colombian tones.
Colombian FT Org. Cauca – AMUCC Women’s Coop – Washed Processed
A nice clean cup tasty from light to dark. Good body with a pronounced toasted walnut and baker’s chocolate undertone. A bit of acidity upfront at lighter roasts gives some stronger floral and slightly citric contrast to the classic Colombian profile, smoother cup and more delicate at lighter roasts, than darker roasts.
Medium to dark roasts mute up a lot of the brighter & citric/floral cup tones but will leave a nice and sweet edge to the stronger nutty and chocolaty darker tones. Wonderful layers of complexity to the fuller bodied more robust cup.
Colombian Huila Frutas – Washed Processed Double Fermentation
An awesome exotic Colombian, tasty from light to dark. Brighter, sweeter and thinner bodied than you average Colombian. Full of floral, soft fruit and chocolate like tones.Lighter roasts will have strong citric floral notes with some red fruit highlights. Hints of chocolate herbal spice will pull a little balance between the light and dark tones. Light roasts will pop out the more exotic tones in these beans, they will get more classic Colombian character the darker you roast. Medium roasts are more balanced, reducing the stronger citric component, pronouncing the red fruit and bringing forth a thicker body with more traditional rich nutty & chocolaty Colombian tones.
Colombian Huila Guadalupe – Washed Processed Top Lot
Great from light to dark! A stellar traditional Huila coffee, fuller bodied with a more buttery mouthfeel, jazzed up with some floral acidity, a sweet edge and hints of soft fruit at lighter roasts. Huila coffees are known for their fuller bodied and smooth more buttery mouthfeel, these beans are a great example. Lovely toasted walnut base tones that turns pretty chocolaty into the darker roasts. The acidity can be a little strong at the light roast points bringing into play a citrus and floral front end that keeps it a bit on the crisp sweeter side. Darker roasts will be very low acidity but incorporate a much edgier smoky cup profile.
Colombian Premium Huila Tarqui – La Cumbre Pink Bourbon Washed
A great super clean Colombian offering. Great from light to dark roasts. Lighter roast points are very jazzy, citric/floral acidity mixing with a little soft fruit tone, pulling some balance with a sweet edged nuttiness. With the red fruit and more citric components, it makes us think pink lemonade upfront. Medium roasts get fuller bodied and smoother, slightly chocolaty with less crisp citric/floral tones than the lighter roast points. All the awesome tastes are still present. Darker roasts will kill most of the crisp acidity but will retain a little hint of fruit as the cup cools. Much more chocolaty and robust at the darker roast points.