#20 Colombia Cauca Supremo
$88 – $319 — or subscribe and save 15%
Roast Levels
Light Roast Floral, Caramel, Citrus
Roaster’s Choice Milk Chocolate, Cashew, Lemon Peel
Dark Roast Dark Chocolate, Cashew
Colombia Cauca Supremo
These beans have something to offer at every roast level. The light roast is particularly complex with layered sweet and lemon notes. If acidic coffee is not your thing, the Roaster's Choice has a nice balance of lemon to chocolate.
- Typica, Caturra, Castillo
- Fully Washed
- 1,700 - 2,100 Meters
Roast Profile
Light Roast
Roaster's Choice
Dark Roast
Cauca is a magical place, filled with parks, protected wildlife and clean, precious water and maybe fairies, who knows? What we do know is that this particular coffee here was raised right at the equator, which would normally mean it’s hot and humid but fortunately some caring soul hauled this coffee plant slowly and painstakingly up steep slopes, and planted them in rich volcanic soils. Not only that, they picked the perfect spot, one where mountainous ridges protected the farm on all sides from inclement weather and the ruthless sun.
The result is coffee so smooth it practically glides over your taste buds like liquid silk. Lighter roasts have a floral sweetness with a citrus finish; while medium and darker roasts will enjoy a cashew nut-like cream and lingering chocolate finish.
Resting Your Coffee
Right after roasting, coffee needs some time to chill for a minimum of three days. Our roasting cycle ensures that when you receive the beans, it’ll already have rested the minimum needed. However, the flavours will continue to improve over a time. How long? Well that depends on the roasting level you ordered.
Generally your coffee will be at it’s peak after:
Light: 7-9 days after roast date
Roaster’s Choice: 5-7 days after roast date
Dark: 3-5 days after roast date
But every bean and person is different so please experiment and find what works for you!
No Pre-Ground Beans?
Unfortunately no. We would love to make your experience as convenient as possible, and while grinding your own beans is firmly in the mildly to very annoying category, we simply can’t do this for you.
The reason being, the second you grind your beans, you expose every nook and cranny to delicious coffee’s nemesis: oxygen. Too much oxygen and your coffee can go stale before you receive it in the post.
As delicious tasting coffee is our most important product we can’t take the risk of sending you a convenient but bland ground beans. Our best advice would be for you to buy a grinder.
