Colombia Supremo

Coffee cultivation in Colombia is deeply rooted in the country’s history and identity. In the department of Antioquia, in the heart of the verdant mountains of Bolívar, producers carry on a craft passed down from generation to generation. Mineral-rich volcanic soils, elevations between 1,400 and 2,000 meters, and a temperate climate create ideal conditions for producing exceptionally refined coffees. This Supremo 17+ comes from a rigorous selection of large beans, a mark of quality and consistency. The cherries are handpicked at peak ripeness, then fermented for 18 to 24 hours before being carefully washed. They are dried mainly on patios in the sun, with mechanical drying as needed to ensure consistent quality. A double sorting process, both manual and mechanical, ensures careful preparation before export. For this coffee, we chose a medium roast to preserve its full aromatic complexity. In the cup, it reveals a lovely balance, with notes of lime, cocoa powder, and hops.