Colombia

Roast: Medium

Tasting Profile: Dried orange, berry, chocolate

Grower: Smallholder farmers from Medellin

Variety: Castillo, Caturra, Colombia, & Typica

Region: Medellin, Antioquia, Colombia

Altitude: 1300-1500 M

Soil Type: Volcanic Loam

Process: Fully washed and dried in solar dryers to protect the coffee from rain.

Available sizes: 12oz ($22.99) | 1 LB ($34.99) | 2 LB ($49.99) | 5 LB ($89.99)

How to Brew Your Best Cup

Dried orange, berry, and chocolate from volcanic loam soil — this Medellin medium roast is bright and complex, best showcased with clean, precise brew methods.

• Pour-Over — Medium-fine grind. 1:15 ratio (1g coffee : 15g water). Bloom for 30 seconds, then pour in slow circles. Our top pick — the clean extraction highlights the orange and berry brightness beautifully.
• Drip Machine — 1–2 tbsp per 6 oz filtered water. Medium grind. A consistently excellent everyday cup that lets the chocolate base shine.
• French Press — Coarse grind. 1 tbsp per 4 oz water. Steep 4 minutes, press slowly, pour immediately. Full-bodied with the fruit and chocolate notes in balance.
• Cold Brew — Coarse grind. 1 cup coffee to 4 cups cold filtered water. Steep in fridge 12–24 hours, strain and serve over ice. The berry and orange notes are stunning cold.

Pro Tip: Solar-dried processing preserves the bright fruit notes — use filtered water and brew at 200–205°F to get the most out of this origin. Store in an airtight container away from light and heat.