Our team spends a lot of time discussing how to diversify our reserve coffee offerings, which usually leads us to source coffees with traits often described as juicy, fruit bombs, wine like acidity, tropical fruits, and floral blossoms. With how insanely complex coffee can get, it’s easy to go down the rabbit hole and forget how incredibly enjoyable a familiar and approachable coffee can be. This lot of Colombia did just that.
It comes from Nariño and Huila, which are mountainous departments in Southwest part of the county. These coffees are renowned for their bright acidity, sweet caramel aromas, and a balanced mouthfeel. It’s often the first coffee we introduce friends and family to because it’s familiar yet complex enough to satisfy the most discerning enthusiast.
