From family owned farms located in the department of Tolima, Colombia. On average, each producer cultivates their coffee on less than 5 acres of land. Coffee producers use their own micro-mill to process harvested cherries, which allows for meticulous care in depulping, fermenting, and drying the coffee.
Tolima is prime coffee growing territory, west/central Colombia right in the heart of the Andes Central Cordillera and creeps into the Western Cordillera. The Cordilleras are the three fingers of the Andes that stretch through sections of Colombia. Although many places in Colombia are above 4000 feet (normal high altitude coffee), not all regions produce very high altitude lots consistently like Tolima. Its location is also close enough to the equator where they can get two crops a year (coffee included), perfect stable weather. This is a prime harvest lot.
A very nice and clean cup, a prime example of premium Colombian coffee. Being very fresh and clean, this cup will have a little acidic edge at the light roast points; nice floral sweet tones upfront balancing with a bit of complex drier toasted walnut, a little soft fruit and chocolaty factor can be found with a little setup. A nice medium roast (city+ to full city) brings out a cup anyone will love; fuller bodied, nice classic nutty chocolaty tones, pretty low acidity but still a little floral upfront, clean with no roasty notes. Darker roast work just as well but will only really appeal to dark roast fans, much stronger, smoky with a bakers chocolate contrast and a bit of nuttiness in the aftertaste, very low acidity but can pick up a bit of sour if super dark.
This bean is very versatile when it comes to roasting; good from light to dark but main recommendation would be in the medium ballpark. 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 touching 2nd crack.