Description In Colombia, the vast majority of coffee is grown, harvested, and processed on small, family-owned farms. While these producers are the architects of their own destiny designing agricultural management and post-harvest solutions tailored to their specific environment they also require strong partnerships to bring their coffee to the international market and secure fair prices. To support this small-farm production system, Colombia established the National Federation of Coffee Growers of Colombia (FNC) with the aim of organizing and supporting a complex network of larger, regional coffee cooperatives. These cooperatives provide producers with invaluable logistical support, such as centralized warehouses for storing dried parchment coffee and dry mills where the coffee is prepared for export, sorted according to size and quality. The “Supremo” grade represents Colombia’s highest export category; this classification is not based on flavor, but rather signifies primarily that the beans are larger in size (corresponding to screen sizes 17 and 18). This stands in contrast to “Excelso” grade coffee, which corresponds to screen sizes 15 and 16. Both grades can originate from the same farms and cooperatives; the difference is purely a physical size classification performed once the coffee has been dry-milled and selected for export. Larger beans tend to roast more uniformly, which is why the Supremo grade is a favorite among home roasters. This is an aggregated coffee product sourced from multiple regions, designed to offer the “classic” characteristics of Colombian coffee. The beans are sourced from various coffee-growing departments across Colombia, in areas such as Huila, Tolima, Cauca, Antioquia, and Nariño, among others. Each region contributes its own harvest window, ensuring a consistent supply of fresh coffee throughout the year. This multi-origin blend is intentional: it aims to produce a clean, standardized, and reproducible cup that embodies the classic Colombian profile, rather than the unique characteristics of a single farm or microlot. Tasting Notes: The aroma of this coffee is very nice; sweet with a little spice & floral notes. Best at a medium to borderline dark roast. Sweet upfront with a hint of crispness balanced with a stronger toasted walnut/chocolaty undertone. A little hint of acidity at the medium roast point really creates a nicely balanced cup with a broad flavor profile. You may also detect subtle notes of caramel, cedar, and dried red fruit as the cup cools especially at medium roast levels. The finish is clean with a mild nutty aftertaste that lingers pleasantly. Touching 2nd crack builds some body and will add some smoky and roasty notes that complement the classic Colombian profile. At a darker French roast, stronger bittersweet chocolate and hints of dark fruit and spice round out a thick-bodied cup suitable for espresso blends. Roasting Notes: This bean is very versatile when it comes to roasting; good from lighter side of medium to as dark as you want to go. Main recommendation would be in the medium ballpark, smooth and accommodating to almost everyone. Be sure to try different roast points for it will greatly vary which flavors are accentuated. Lighter roasts will be brighter and more citric upfront with some floral notes and soft fruit can be a little grassy if pulled too light. At a Full City medium roast the cup really shines: low acidity, smooth mouthfeel, toasted walnut, cedar, and spice with a caramel-like finish. Going into second crack turns the cup more chocolaty than nutty with a semi-sweet, richer character and some pleasant smoky tones. More Green Coffee Bean Information: Spotlight on the Colombian Coffee Region 3 Reasons We Love Colombian Coffee (and You Should Too)
