Colombia Excelso Medium Roast

Colombia Excelso Medium Roast

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Colombia is a country of great diversity, geographically, culturally, and linguistically. It boasts over 68 ethnic languages, Spanish, and even English in one of its archipelagos. Its land ranges from the Amazon Rainforest to the Andes highlands and was once the world's largest producer of washed coffees from three main regions trisected by the Andes. This results in two key harvest times, ensuring fresh coffee year-round. Varietals and farmers change throughout the year, with mills and QC labs ensuring cup consistency.

When ripe, coffee cherries are picked and initially sorted through flotation to remove underripes, sticks, and debris. They then go through a pulping machine and washing channels to fermentation tanks, where they sit for 8-14 hours. After fermentation, they dry on patios or guardiolas to 10-12% moisture. Typically, this process occurs on the farm, and the cherries are then taken to a dry mill for grading, tasting, and blending. The coffee, stored in parchment until export-ready, is hulled at the dry mill and bagged for shipping. Bean sizes 15-16 are graded as Excelso.

Cupping notes

Based around the classic caramel and chocolate structure, citrus and red apple notes often appear as the balancing acidity.







1100 +m


Apple, Caramelised, Chocolate, Lemon, Orange, Sweet


Coffea Arabica

SCA score



Castillo, Caturra, Colombia, Typica