Colombia Quebradón Espresso

Origin

• 🇨🇴 Colombia· Huila

Tasting notes

Character

• Clean
  50
• Bright
  40

Roasted to order — ships within 1 week of your roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months.. 100% specialty arabica. A creamy, chocolate-forward Colombian espresso Colombia Quebradón Espresso is a washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. single originSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources. from the municipality of Palestina in Huila, Colombia, grown by 36 smallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. farmers. Medium roasted for espresso, it leads with cocoa and a rich, mousse-like bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. — an easy-drinking, all-day cup for anyone who loves classic chocolatey Colombian coffee. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. Chocolate · Cocoa · Creamy Mousse Rich, rounded mouthfeel with gentle acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. and a smooth, lingering chocolate finish. Coffee Details Origin Colombia Region Palestina, Huila Producer 36 smallholder farmers VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America., Colombia, CastilloCastilloColombia's leaf-rust-resistant variety, bred by Cenicafé from Caturra and Timor hybrid. Long dismissed by purists, it now wins competitions when grown and processed well., TypicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against. Processing Washed Roast Level Medium Tasting Notes Chocolate, cocoa, creamy mousse About This Coffee Quebradón comes from Palestina, a mountain municipality in Huila long regarded as one of Colombia's coffee-growing paradises. In the 1930s and 1940s, growers from across the country migrated here in search of better land, and today most farms are worked by second- and third-generation families alongside avocado and cattle. This lot brings together 36 smallholders whose washed coffee is consistently clean and sweet. Cocoa takes the lead, carried by a rich, almost velvety body that reads like delicate chocolate mousse — the classic, approachable Colombian profile, dialled in for espresso. How to Brew Colombia Quebradón Espresso Built as a medium-roast espresso, it also shines as an everyday filter. Here is a reliable filter starting point taken from our brew notes — adjust to taste. Method Filter / pour over Ratio 1 : 16 Coffee 15g Water 240g Brew time 2–3 minutes For espresso, start around an 18g dose pulling a balanced double shot. If the cup tastes sharp or thin, grind a touch finer; if it turns bitter or heavy, grind coarser. How Much Coffee Is in a Bag? At roughly 18g per espresso, a 350g bag makes about 19 shots and a 1kg bag about 55 — enough to keep a daily ritual going