Colombia Espresso
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Colombia Excelso Espresso is an expressive blend of arabicas from the renowned Tolima and Popayán regions of Colombia. Grown at altitudes ranging from 1,200 to 2,000 meters above sea level, it matures in unique climatic conditions that give the beans a deep aroma and full-bodied character ideal for espresso.
The combination of Typica, Caturra, Bourbon and Tabi varieties creates an intense cup with a strong, robust flavor profile. Deep notes of dark chocolate, cocoa and roasted nuts dominate this version of Colombian coffee, while low acidity highlights the heavier and more espresso-like character of the brew.
This is for those looking for an intense, strong coffee with a classic, dry finish and a distinct body.
Taste: The taste is dominated by notes of dark chocolate, cocoa and dark roasted nuts. The brew is intense, full-bodied and lingers long on the palate, offering a low level of acidity and a pronounced bitterness characteristic of espresso.
Aromat: Notes of dark chocolate, nut, brown sugar, tabacco
Country: Colombia
Region: Tolima, Popayan
Crop height: 1200-2000 m above sea level.
Variety: Typica, Caturra, Bourbon, Tabi
Type: 100% Arabica
Country of production: Poland
Smoking: dark roast/dark
By default, we package the coffee in beans. Upon your request, we can grind the coffee according to the following standards:
☕ Fine fraction: for traditional brewing
☕ Medium fraction: for espresso machines
☕ Coarse fraction: For French press and pour-over coffee maker
Information about coffee grinding, indicate in the shopping cart.
Espresso:
Colombia Excelso Espresso was created for an intense espresso with a classic dry character. The brew is distinguished by a full body, low acidity and distinct notes of dark chocolate and cocoa. The long, strong finish and pleasant crema make the coffee perfect as an energetic cup to start the day or after a meal.
Automatic Express:
In automatic coffee makers, the coffee retains its intense profile and deep aroma. The cup remains strong, creamy and expressive, with dominant chocolate notes and subtle caramel accents. It works great in both black and milk coffees.
Cafeteria:
Brewing in a coffee machine further emphasizes the heavier character of the coffee and brings out notes of dark cocoa, roasted nuts and dark chocolate. The brew becomes more intense, dense and very aromatic, while maintaining low acidity and a distinct body.
Drip / Pour Over:
Overflow methods produce a more balanced and slightly softer cup. Notes of cocoa, caramel and a subtle natural sweetness become more pronounced in the brew. The coffee remains aromatic and pleasantly full-bodied, while gaining greater clarity of flavor.
Chemex:
In a Chemex, Colombia Excelso Espresso takes on a more elegant character. The paper filter gently smooths the profile of the brew, exposing chocolate notes and subtle caramel accents.
