Cupping Notes: Milk Chocolate, with hints of Cherry and slight Sweet Lemon
Since the days of “Juan Valdez”, Colombia has been well known for some of the most flavorful coffee in the world. Unfortunately, often times the crop that “Juan” brought to our markets was not the best Colombian coffee.
Located high in the mountains between Cali, Medellin, and Bogata, the communities of Huila, Antioquia, and Risaralda are well known for premium coffee cultivation. Small farms in this “coffee axis” supply us with extraordinary Colombian coffee, which we roast into the second crack, where the brown color on the beans is consistent, with no specks of oil.
Photo: Mountains above 4000 feet provide cool temperatures to allow development of more proteins and fats in the seed, than coffee grown at lower altitudes (except in Hawaii where the trade winds cool the coffee plants at sea level to the same temps as the mountains in South America). Slow roasting these "SHG" beans (Strictly High Grown) brings out the exquisite flavors that you find in our Colombia Mile High.