Colombia Continental Dark Roast Coffee Pods

Origin

• 🇨🇴 Colombia

Tasting notes

Character

• Bold
  75
• Clean
  55
• Bright
  35
• Sweet
  25

A big, punchy and bold 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., for the Italian-style enthusiast. A punchy coffee without being too aggressive, with plenty of 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.. Punchy notes of dark chocolate and citrus. Nespresso compatible, and fully recyclable, uncoated aluminium capsules. Simply put in with your home recycling. The region Colombia's land stretches from the Amazon Rainforest to the highlands of the Andes mountains, and was once the world's largest producer of 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. coffees, from three main geographical areas trisected by the Andes mountain range. This leads to two key harvest times in the country, with fresh coffee available all year. The varietals and farmers will change throughout the year. TypicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against. was gradually replaced in the 1970’s with the introduction of CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America., with its higher productivity and more compact growth allowing for increased crop density. The Colombia 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. was released in 1982, a cross between Caturra and the Timor hybrid that delivered better rust resistance, and 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. in 2005 bringing further improvements on both productivity, rust resistance and cup quality. The process When ripe, the coffee cherries are picked and go through an initial flotation sorting to remove underripes, sticks, and general debris before passing through a pulping machine and working their way down the washing channels to the fermentation tanks. Here, they will sit for typically 8-14 hours, before moving to the drying patios or guardiolas for controlled drying down to 10-12% moisture. Typically in Colombia, this is carried out on the farm, with processed cherries then being taken to a dry mill for careful grading, tasting, and blending. The coffee is stored in parchment until ready for export, when it is hulled at the dry mill and bagged for shipping. Bean sizes 15-16 are graded as Excelso.