Colombia Santander Whole Bean 250 g

Description

From Mesa de los Santos in Santander, where the coffee grows under native shade at 1,500 to 1,700 metres — lower than our Nariño lots, and slower for it, because the canopy keeps the temperature down and the cherry ripens over a longer season.

We take it a shade past medium. The acidity steps back and the body comes forward: dark chocolate, walnut, a dried fig sweetness at the end. No smoke and no ash, because the roast stops before the second crack settles in.

Brewing tips: it is happiest in a cafetiere or a moka pot, 30 g per 500 ml, four minutes. On filter, drop the water to 92 °C or the finish turns dry.

Whole bean, 250 g, valve bag with the roast date on the back. The shade farms are bird-friendly, which is worth saying out loud.