Columbia Supremo Automatico – Cafea de Origine

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Single-origin coffee

Columbia Supremo combines dark chocolate with notes of grapes and berries

Columbia Supremo is a single-origin coffee with notes of dark chocolate and grapes. Caramel and berries round out the profile, with familiar sweetness and distinct fruity accents.

It is 100% Arabica, grown at approximately 1,500 meters by small farmers in Colombia’s coffee-growing regions. Washed processing and sun-drying preserve its flavor clarity.

Medium-high acidity and a velvety, medium-to-full body come together in a balanced cup. Espresso brings out the chocolate and caramel, while pour-over highlights the grapes and berries.

At Claro Cafe, we freshly roast it in Romania in an omniroast style. It’s available as whole beans or ground to order, depending on your brewing method.

Colombia
Approximately 1,500 m
Washed, sun-dried
100% Arabica

Coffee character

What makes it special

Dark chocolate and grapes

Two predominant notes that bring together sweetness and fruit.

Caramel and berries

Secondary accents that round out the balanced profile.

Medium-high acidity

A lively, fruity presence that brings freshness to the cup.

Medium-to-full body

A smooth, velvety texture with a notable presence in the cup.

100% Arabica

Coffee sourced from small farmers in Colombia.

Washed processing

Beans washed and sun-dried for this lot.

Supremo classification

A designation that refers to bean size.

Sweet, fruity finish

Lingering nuances that carry the flavor beyond the sip.

Traceability

Origin and technical specifications

Supremo refers to bean size

Supremo is a Colombian classification based on bean size. The designation does not identify a farm, variety, or growing region. For this coffee, the origin is listed at the country level—Colombia—with lots sourced from small local farmers.

The beans are sorted by size for the most uniform sizing possible. This information describes the coffee’s classification, while its flavor profile comes from notes of chocolate, grapes, caramel, and berries.

Grown at approximately 1,500 meters

Columbia Supremo is 100% Arabica, grown at approximately 1,500 meters above sea level. The lot documentation indicates diverse regions and small local farmers, without naming a specific farm or botanical variety.

Washed and sun-dried

The beans are washed and sun-dried. In the cup, a base of chocolate and caramel is complemented by clear notes of grapes and berries, supported by medium-high acidity.

Technical details

Country of origin

Colombia

Source

Diverse regions, small local farmers

Altitude

Approximately 1,500 meters

Composition

100% Arabica

Processing

Washed and sun-dried

Classification

Supremo, based on bean size

Roast profile

Omniroast (Claro Cafe)

Bean classification

Supremo describes size

Colombian origin, 100% Arabica, and beans selected by size.

In the cup

Aroma and flavor profile

Dark chocolate and caramel form the coffee’s sweet base. These familiar notes are layered with grapes and berries.

Notes of grapes and berries bring a slightly sweet-tart flavor. The profile remains balanced, with medium-high acidity supporting its fruity character.

The body is medium to full, with a velvety texture. The finish is sweet, lightly fruity, and lingering.

Primary notes

Dark chocolateGrapes

Secondary notes

CaramelBerries

Cup structure

SweetnessCaramel and chocolateAcidityMedium-high, fruityBodyMedium to full, velvety

• Primary notesDark chocolate, grapes
• Secondary notesCaramel, berries
• AcidityMedium-high, lively and balanced
• BodyMedium to full, velvety
• TextureSmooth, velvety
• FinishSweet, with lingering fruity nuances
• CharacterA balance of sweetness, fruit, and body

Brewing

Recommended brewing methods

Pour-over brings out the fruit, while espresso highlights the chocolate, caramel, and velvety body.

Espresso machine

Highlights the velvety body and dark chocolate, with caramel sweetness. Fruity acidity rounds out the flavor, while subtle grape notes appear in the finish. It works well both as a straight espresso and in milk-based drinks.

Best for aroma

Pour-over (drip coffee maker, V60, Chemex)

Brings out grapes and berries in a clean, balanced cup. Natural sweetness complements the fruity acidity, and the aromas come through distinctly. This method is a good choice when you want to taste the coffee’s fruitier side more clearly.

French press

Highlights the velvety texture and lingering finish. The body feels fuller, while chocolate and caramel sweetness is complemented by fruity nuances. A good option if you prefer a substantial cup with well-defined flavors.

Turkish coffee pot

Brings out the velvety body and sweetness of the coffee, with notes of chocolate and caramel. The finish retains the origin’s fruity accents in an aromatic, balanced cup. A good choice if you prefer the traditional brewing method.

Moka pot

Emphasizes caramel and chocolate in an intense, aromatic cup with a full body. The sweet notes become more pronounced while retaining the coffee’s Colombian profile. A good option if you prefer concentrated brewing and a substantial texture.

Whole beans or ground to order

Choose whole beans or a grind suited to your method: espresso machine, Turkish coffee pot, moka pot, pour-over, or French press. If you have a grinder, grind only the amount you need just before brewing. The coffee ground to order is tailored to your brewing method.

Frequently asked questions about Columbia Supremo Automatico

How is it different from regular Columbia Supremo?

It’s the same single-origin coffee, roasted the same way—omniroast. The difference is the format: Automatico comes only as 1 kg of whole beans, designed for people who use an automatic espresso machine and drink coffee daily. The regular version, on the other hand, is available in 250 g, 500 g, and 1,000 g sizes, with grind options for Turkish coffee, pour-over, French press, or moka pot. If you have an automatic machine with a built-in grinder, Automatico is the right format; if you brew with several methods, choose the version with grind options.

Why does it matter that the beans aren’t oily?

Dark-roasted coffees release oils on the surface of the bean. In an automatic espresso machine, those oils build up on the hopper walls and moving parts, cause the beans to clump, and, over time, clog the grinder and feed chute. The result: uneven grinding, inconsistent doses, and frequent cleaning. Omniroast is stopped before this point, so the beans remain dry to the touch.

Why is it available only as whole beans, with no grind option?

Because the built-in grinder is the very reason you bought an automatic machine. Coffee ground right before brewing produces noticeably better crema and clearer aromas. If you need ground coffee—for the pre-ground compartment or another brewing method—choose the regular Columbia Supremo, where you can specify the grind size when ordering.

How long will a kilogram last, and how should I store it?

Freshly roasted coffee is at its best during the first 30–60 days. Keep the bag sealed at room temperature, away from light and moisture—not in the refrigerator, where condensation affects the aromas. Pour only enough into the hopper for a few days.

Is it suitable for an office where several people will use it?

Yes, this is one of the situations where the 1 kg format makes sense. The balanced profile, with moderate acidity and chocolate notes, appeals to a wide audience—it’s not a coffee that divides opinion. And consistent results mean no one needs to be an expert at adjusting settings.

Which should I choose: Columbia Supremo Automatico or Claro Automatico Blend?

It depends on what you’re looking for. The blend is made from three origins, with a focus on maximum consistency and an accessible profile—it’s the safe choice if you simply want a good cup of coffee, no fuss. Columbia Supremo Automatico is a single-origin coffee: it shows you the specific character of a place, with grape and red-fruit notes the blend doesn’t have. Choose between maximum reliability and a little more personality in the cup.

Still have questions?
See the full page of questions and answers

Quick guide

Who Columbia Supremo is for

Choose this coffee if

• You enjoy the combination of dark chocolate and grapes
• You prefer medium-high acidity, with fruity accents
• You want a medium-to-full, velvety body
• You alternate between espresso and pour-over depending on the moment
• You’re looking for a single-origin coffee for everyday drinking, with fruity notes
• You enjoy a sweet, lightly fruity finish

This may not be for you if

• You prefer low acidity, more subtle than in this lot
• You want a flavor dominated by nuts and chocolate, without fruity notes
• You’re looking for a named farm and a stated SCA score
• You prefer honey and ripe fruit instead of grapes and berries

For chocolate and nuts with low acidity, Brazil Santos may be closer to your taste. If you want to stick with a Colombian origin but prefer honey, toffee, and medium acidity with ripe-fruit notes, Columbia Antioquia La Gloria offers that profile, with a named farm and an 88-point SCA score.

Claro Cafe

Why choose Columbia Supremo from Claro Cafe

Columbia Supremo is a single-origin coffee that combines chocolate with fruity accents. Grapes and berries complement the sweet caramel base, while the velvety body keeps the cup rounded.

100% Arabica, washed and sun-dried, it works well with several brewing methods. Pour-over brings out the fruity side more clearly, while espresso emphasizes the chocolate and body.

At Claro Cafe, we freshly roast it in Romania in an omniroast style and pack 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 Columbia Supremo.

• Bags with degassing valves

  Packed immediately after roasting to preserve freshness.

Choose whole beans or coffee ground to order, depending on your brewing method.

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