When you think about Colombian coffee - what words come to mind? Colombia has been producing some of the most sought after coffees for centuries, but one particular type stands out among all others - Colombian Excelso coffee beans.
The Colombian Excelso coffee bean is a shade-grown variety of high-altitude Arabica, grown at an altitude between 1800 and 2400 meters above sea level. The farms that produce this bean are located in the foothills of the Andes Mountains, primarily in Tolima and Huila departments. There is no mistaking their flavourful aroma when cupping these beans; they have a rich, full-bodied taste with hints of nutty flavours from its darkest roast to walnut undertones in medium roasts.
Cupping notes:
Aroma: Coffee has aromas ranging from dark roasted coffee to nutty flavours with hints of walnut.
Body: Full-bodied flavour, often favoured by milk drinkers due to its richness and fullness
Finish: Colombian Excelso beans have a bittersweet aftertaste that resembles the aroma in light roasts - sometimes described as greeny or floral notes.
When you think about Colombian coffee – what words come to mind? Colombia has been producing some of the most sought-after coffees for centuries, but one particular type stands out among all others – Colombian Excelso coffee beans.
The Colombian Excelso coffee bean is a shade-grown variety of high altitude Arabica, grown at an altitude between 1800 and 2400 meters above sea level. The farms that produce this bean are located in the foothills of the Andes Mountains, primarily in Tolima and Huila departments. There is no mistaking their flavourful aroma when cupping these beans; they have a rich, full-bodied taste with hints of nutty flavours from its darkest roast to walnut undertones in medium roasts.
Cupping notes:
Aroma: Coffee has aromas ranging from dark roasted coffee to nutty flavours with hints of walnut.
Body: Full-bodied flavour, often favoured by milk drinkers due to its richness and fullness
Finish: Colombian Excelso beans have a bittersweet aftertaste that resembles the aroma in light roasts – sometimes described as greeny or floral notes.
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