Features:
Core Type:Arabica (Caturra, Colombia, Castillo)
Tasting Notes:Sweet Chocolate, Hazelnut
Aroma (Smell):Cocoa
Body:Medium-High
Acidity:Low-Medium
Altitude of Growth:1200-1500 m
Harvesting Period:April-June October-January
Processing:Washed, Mechanically Dried
Taste:Bright acidity, silky first sip, full and persistent finish, sweet chocolate flavor, full-bodied taste.
Colombian coffees are classified according to their growing region and bean size. Size-related adjectives like excelso, supremo, and extra, a commercial classification specific to Colombia, complement the region. For example, excelso is used for smaller beans, while supremo is used for larger ones. At Kahve.com, we can say that the sieve size of this coffee, which we brought from Medellin, Colombia, is supremo, which corresponds to 17 18 sieve (Scr.) and above.
The city of Medellin is the capital of the mountainous Antioquia Region in northwestern Colombia. It is Colombia's second-largest settlement. Coffee production is among the main sources of income. Because coffee is a shade-loving plant, shaded areas of hillsides are often preferred for planting. Shade creates an environment below the region's nominal temperature, allowing coffee trees to grow more slowly and to reveal their sweet flavors.
Detailed Information:
Castillo, Colombia, Tabi, and Caturra are arguably the most commonly grown coffee varieties in the region. Colombia is the largest coffee exporter after Brazil and Vietnam. In fact, if we compare arabica exports alone, it's the second-largest producer of arabica coffee. Therefore, research on coffee has been supported by the government for many years. Due to the region's climate and altitude, rust, the region's greatest enemy, posed a serious threat to coffee trees. With the efforts of large farms and government support, efforts to create rust-resistant hybrid varieties gained momentum after the 1960s.
These studies have led to the creation of many new coffee varieties unique to Colombia. Castillo, Colombia, Caturra, and tabi, hybrids of Catura, Typica, and Bourbon, are resistant to rust. In blind taste tests, these varieties were evaluated on par with Caturra Typica and Bourbon. These varieties, created without compromising flavor, are productive, and hardy, and are unique to the Colombian region. Kahve.com meticulously roasts Medellin coffee, aiming to give you easy access to the flavors you're expected to experience.
In the north of the country, coffee trees grow at altitudes of 1200-1500 meters, in high temperatures. This results in a high body, chocolate and hazelnut notes, and earthy flavors in the beans.
How to Drink Brew Method:
Medellin coffee provides a very nice crema on espresso. In addition to espresso, it offers a distinct chocolate flavor in other pressurized brews like Moka Pot, Brikka, and AeroPress. However, the acidity increases slightly.
If you're brewing filter or drip coffee, you can achieve a smoother flavor by grinding it slightly coarser than normal. It's a perfect match for coffee drinks containing milk. As the coffee cools in your cup, the hazelnut flavor becomes more pronounced, and the full-bodied finish begins to spread in the mouth.
Who Should Prefer It?
If you love chocolate and hazelnut flavors and a distinct finish, and if you want a strong cocoa and coffee aroma when you grind or open the package, this is the coffee for you.
Who Is It Not For?
If you're looking for floral or fruity flavors in your coffee, or if you don't want your coffee to leave a lasting aftertaste, this might not be the coffee for you.
