A rich, balanced Colombian Supremo with a deep dark-chocolate finish.
Grown in Colombia's high coffee belt and roasted a touch darker for depth. Caramel and red-berry sweetness lead into a full, dark-chocolate finish with gentle acidity — equally at home as an espresso or a long black.
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Tasting notes: Caramel, Red Berries, Dark Chocolate
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Roast: Medium-Dark
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Process: Washed
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Origin: Huila, Colombia
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Altitude: 1,400–1,800m
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Best brewed as: Espresso or long black
Freshly roasted to order in Point Cook, Melbourne. Available in 250g, 500g and 1kg, whole bean or ground — and on subscription with 10% off every delivery.