Columbian, Santuario Estate, bourbon

£6.00 - £24.00

This single estate coffee from Columbia is one of the many ‘high quality’ coffees now available in the market. These coffees exhibit their acidity in espresso as what we would call ‘brightness’, which left untamed is simply unpleasant in our view

In order to counteract this it is essential that you lay the coffee down for a considerable period after roasting. As we write this commentary we are enjoying an example that we opened this morning some five and a half weeks after roasting. We would suggest a minimum rest period of two full weeks after roasting.

The ‘brighter’ the coffee the longer you need to give it to rest after roasting. For example, with the Columbian supremo it is good to go pretty much immediately after roasting, but you are simply not going to get the best out of this coffee is you cant have a little patience. We have had no trouble with producing a deep, rich crema either. Not as abundant as a fresh roast, for sure, but the harmony in the various elements that comprise the overall taste signature of this coffee that results from resting the coffee more than compensate. A satisfying aftertaste of smokey maple.

Statistics

Variety: Bourbon arabica
Altitude: 1876-2010Masl
Average temp: 16.5C
Annual rainfall: 2700mm
Relative humidity: 81%
Drying method: sun dried
Process: wet process
SCAA cupping methodology results: 88.25 (out of 100)

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