Popayan Reserve – Colombia

Popayan Reserve is a classic, clean coffee. In the cup, you’ll taste caramel and milk chocolate, while red apple keeps it lively. It has a little acidity, but not enough to bother someone who usually avoids it.

We chose it for espresso and milk-based espresso drinks, for those who don’t like too much acidity. In a cappuccino or flat white, the caramel and milk chocolate remain distinct.

The coffee comes from the Popayán plateau in the department of Cauca, from around 65 local producers whose farms sit on volcanic soils at an altitude of 1,500–2,070 m. The program it’s part of pays more for lots that score higher in tasting, giving producers a concrete incentive to work toward quality.

It’s washed and comes from a blend of varieties grown on the program’s farms: Colombia, Castillo, Caturra, Catimor, and Typica.

How to brew it

As espresso, black or with milk. Start with your usual recipe and adjust to taste.