We roast and serve coffees that we think taste great. Our offerings change throughout the year, depending on what's in season and what we think will work for the consumer. We buy and roast in small batches to ensure we bring out the best qualities in every lot.
At our espresso bar, we are able to roast small highly controlled batches of coffee. The people roasting the coffee are the same people pulling shots and serving the coffee to the customers. This connection with the roasting process has enabled us to fine-tune our roasts over the last twelve years.
This coffee comes from a small cooperative called Balboa Café. The co-op consists of only 35 members. Given the size, they do an outstanding job producing coffee, scoring 80 and above out of 100. Mauricio is the group's QC, and he spends most of his time with the growers ensuring they are following the strict standards of the co-op.
Cherries are picked following strict ripeness criteria; later, they are pulped and undergo dry anaerobic fermentation for 20 hours. Afterwards, they are placed on parabolic dryers until they achieve 11% moisture content. Balboa is located in Cauca, which is 60 kilometers south of Popayan.
• Roast: Medium (espresso coffee)
• Region: Cauca, Popayan
• Varietal: Castillo
• Altitude: 1500-1900 MASL
• Producer: Balboa café Cooperative
• Process Method: Washed
• Profile: A balanced cup with notes of caramel, brown sugar, spice and lime