Columbia Antioquia La Gloria

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Specialty coffee

Colombia Antioquia La Gloria pairs honey sweetness with notes of ripe fruit

Colombia Antioquia La Gloria is an 88-point SCA specialty coffee, where honey sweetness and toffee meet a subtle note of rum. As the cup cools, vanilla, peach, and red apple emerge.

Medium acidity, reminiscent of ripe fruit, keeps the flavor round, without citrusy peaks. The texture is soft and clean, and the finish remains sweet and lingering, with vanilla and yellow fruits.

It comes from Omar Javier’s farm in Antioquia, at 2,000 meters. The Castillo variety and controlled 24-hour fermentation define this lot’s character.

At Claro Cafe, we roast it fresh in Romania in an omniroast style. It is available in 250 g, 500 g, and 1,000 g sizes, whole bean or ground to order.

Antioquia, Colombia
2,000 m
24-hour fermentation
SCA score: 88 points

The coffee’s character

What makes it special

88-point SCA score

A specialty lot with a sweet, clean, lingering flavor.

Honey and toffee

Pronounced sweetness, complemented by a subtle note of rum.

Acidity of ripe fruit

Medium intensity, with a round flavor and no citrusy peaks.

Vanilla, peach, and apple

Notes that gradually emerge as the coffee cools.

24-hour fermentation

Controlled processing for the lot from Omar Javier’s farm.

Altitude of 2,000 m

Grown in Antioquia, a coffee-growing region of Colombia.

Castillo variety

An identified variety, traceable to the farm.

Soft, round texture

Sweet finish, with vanilla and hints of yellow fruits.

Traceability

Origin and technical specifications

The lot from Omar Javier’s farm

La Gloria comes from Antioquia, at an altitude of 2,000 meters. Its origin is traceable to Omar Javier’s farm, and the variety grown for this lot is Castillo.

In the cup, this origin comes through as honey, toffee, and ripe fruit, with a soft texture and a sweet finish. The lot’s declared score is 88 SCA points.

Castillo and this lot’s profile

Castillo is a Colombian variety developed for resistance to coffee leaf rust. For La Gloria, the key details are its identified variety, altitude, and controlled processing, along with the lot’s flavor profile.

Controlled 24-hour fermentation

After the fruit pulp is removed, the beans undergo 24 hours of controlled fermentation. This processing is part of the lot’s identity, and its flavor combines pronounced sweetness with clear notes of vanilla and ripe fruit.

Technical details

Country of origin

Colombia

Region

Antioquia

Farm

Omar Javier

Altitude

2,000 meters

Variety

Castillo

Processing

Controlled fermentation, 24 hours

SCA score

88 points

Roast profile

Omniroast (Claro Cafe)

Antioquia, Colombia2,000 meters

Castillo variety from Omar Javier’s farm.

In the cup

Aroma and flavor profile

Honey is the first note you’ll notice, with a warm, smooth sweetness. Toffee and a subtle hint of rum complete the flavor, without any alcoholic sensation.

As the cup cools, vanilla, peach, and red apple emerge. The notes develop gradually without overshadowing the sweetness that defines this coffee.

The acidity is medium, reminiscent of ripe fruit, while the soft, round texture keeps the cup balanced. The finish is sweet, clean, and lingering, with vanilla and yellow fruits.

Dominant notes

HoneyToffeeRum

Aromatic notes

VanillaPeachRed apple

Cup structure

SweetnessPronounced, honey and toffeeAcidityMedium, reminiscent of ripe fruitBodyRound, clean

• Dominant notesHoney, toffee, rum
• Aromatic notesVanilla, peach, red apple
• AcidityMedium, reminiscent of ripe fruit
• BodyRound, clean
• TextureSoft, clean
• FinishSweet, lingering, with vanilla and yellow fruits
• CharacterSweet, balanced

Brewing

Recommended brewing methods

From espresso to pour-over, each method brings out a different part of the sweet, fruity profile.

Best for flavor

Espresso

It delivers a sweet, balanced flavor, with the extraction bringing out caramel and cocoa. It works well on its own or in milk drinks. Starting point: 18 g of coffee, 36–38 g in the cup, and an extraction time of 25–30 seconds.

Pour-over (coffee maker, V60, Chemex)

It highlights peach, red apple, and flavor clarity, with a lighter texture. Starting point for V60 or Chemex: a 1:16 ratio, or 15 g of coffee to 240 ml of water, at 93–94°C, with a medium-fine grind.

French press

It delivers a richer body and more intense flavor, while preserving this coffee’s characteristic sweetness. Honey and toffee remain the profile’s defining notes, complemented by vanilla and ripe fruit. A good choice if you prefer a more full-bodied cup.

Turkish coffee

It brings out natural sweetness and a round texture, with notes of honey, toffee, and vanilla. The finish is sweet and lingering, while the ripe-fruit acidity keeps the flavor balanced. A good fit if you prefer the traditional cezve brewing method.

Moka pot

It brings caramel and cocoa to the forefront, with a fuller body and a velvety feel. The flavor becomes more concentrated while retaining the coffee’s sweet character. It’s a good option if you want an intense cup with a round texture and lingering finish.

Whole bean or ground to order

Choose whole bean or a grind suited to your method: espresso, Turkish coffee, moka pot, pour-over, or French press. The coffee is available in 250 g, 500 g, and 1,000 g sizes. If you have a grinder, you can grind only the amount you need just before brewing.

Frequently asked questions about Colombia Antioquia La Gloria

How noticeable is the rum aroma?

It’s a subtle note, not a dominant flavor. It adds depth to the sweetness without an alcoholic sensation or strong emphasis. You’ll notice it more as a warm undertone behind the honey and toffee—if no one points it out, you might only sense it as “something extra”.

Is this a good coffee to drink every day?

Yes. Its sweet, clean profile makes it easy to drink, even twice a day, without becoming tiresome. It’s also one of those rare high-scoring coffees that doesn’t call for a special occasion—it works just as well on Monday morning as on Sunday afternoon.

Is it suitable for people who avoid acidity?

Yes. The acidity is medium and reminiscent of ripe fruit—pleasant and round, without harsh edges or citrusy peaks. If you’ve tried specialty coffees and found the acidity off-putting, this is probably the best entry point in the lineup.

How does it compare with Columbia Supremo, the other Colombian coffee in the lineup?

They come from the same country, but they’re quite different. Columbia Supremo is an origin coffee, graded by bean size, with notes of chocolate and grape and a balanced everyday profile. La Gloria is an 88-point specialty coffee that’s traceable to the farm, with far more pronounced honey and toffee sweetness and a distinctly more complex profile. If you like Supremo and want to see just how far Colombian coffee can go, La Gloria is the next step.

What does a score of 88 mean compared with a coffee scored 85 or 86?

The SCA scale goes up to 100, and scores above 80 qualify as specialty coffee. Every point from 85 upward is hard-earned—at this level, the difference comes down to details such as sweetness, balance, clarity, and finish. A score of 88 puts this coffee among remarkable lots: few coffees in the world reach that level, and those that do get there because every step, from growing to processing, was done right.

Why does the Castillo variety matter?

Because it has a story worth knowing. Castillo was developed in Colombia in response to coffee leaf rust, which was destroying crops, and for a long time it was considered “resistant, but flavorless” in the specialty coffee world. Cups from recent years have shown otherwise: when grown and processed well, Castillo can earn top scores. An 88-point lot from 2,000 meters is proof.

How long does it stay fresh, and how should I store it?

Freshly roasted coffee is at its best in the first 30–60 days. Keep the bag tightly sealed at room temperature, away from light and moisture—not in the refrigerator. Grind only the amount you need before each brew.

Still have questions?
See the full questions and answers page

Quick guide

Who Colombia Antioquia La Gloria is for

Choose this coffee if

• You enjoy honey and toffee sweetness, complemented by vanilla
• You prefer medium acidity reminiscent of ripe fruit, without citrusy peaks
• You want to taste peach and red apple as the coffee cools
• You make both straight espresso and milk drinks
• You’re looking for an identified farm and variety, with a declared SCA score
• You appreciate a subtle note of rum, without an alcoholic sensation

This might not be for you if

• You prefer chocolate and nuts to dominate, rather than honey and fruit
• You want low acidity, more subdued than this lot’s medium level
• You don’t like rum-like aromatic notes, even when subtle
• You’re mainly looking for floral notes, rather than honey and ripe fruit

If you prefer dominant dark chocolate and lower acidity, Brazilia Mogiana Sertãozinho is closer to your taste. For toffee and hazelnut, with delicate citrus acidity, choose Peru Cajamarca: the sweetness remains, but the aromatic emphasis shifts.

Claro Cafe

Why choose Colombia Antioquia La Gloria from Claro Cafe

Colombia Antioquia La Gloria brings together a traceable origin and a sweet profile with ripe fruit. The lot from Omar Javier’s farm in Antioquia is grown at 2,000 meters and scored 88 SCA points.

Castillo and controlled 24-hour fermentation are part of the coffee’s identity. In the cup, honey and toffee are complemented by subtle rum, vanilla, peach, and red apple.

At Claro Cafe, we roast it fresh in Romania in an omniroast style, then package it immediately in bags with degassing valves to preserve freshness.

• Freshly roasted in Romania

  Roasted at Claro Cafe in Romania.

• Omniroast profile

  The same roast profile for Colombia Antioquia La Gloria.

• Bags with degassing valves

  Packaged immediately after roasting to preserve freshness.

Available in 250 g, 500 g, and 1,000 g sizes, whole bean or ground to order, for your brewing method.

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