Marmalade, Chocolate Truffle, and Molasses
 
DARK ROAST
 
This coffee opens with notes grilled nectarine, chocolate truffle, and toffee, with a denser, more syrupy body. This is a balanced and consistent coffee.
 
 
Region: Huila, Cauca, Nariño, and Tolima
Elevation: 1300 - 1900 MASL
Process: Washed
 
Farm Story and Impact:
Our Colombia Dark Roast is sourced from smallholder farmers in Colombia’s renowned coffee-growing regions, including Huila, Cauca, Nariño, and Tolima. These producers belong to cooperatives and associations that prioritize traceability, quality, and sustainability. Coffee is processed using the traditional fully washed method: ripe cherry is selectively handpicked and pulped on the farm, then fermented in tanks for 26 to 36 hours. After fermentation, the parchment is washed in clean water and dried on parabolic beds for up to 20 days. The result is a clean, balanced cup with round body, bright acidity, chocolate sweetness, and fruit-forward notes.
 
Close collaboration throughout the supply chain ensures consistency across harvests while supporting farmer livelihoods and community projects, such as clean water initiatives.