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.
• Roast: Light (filter coffee)
• Region: Pijao, Quindio
• Varietal: Typica
• Altitude: 1600-1900 MASL
• Producer: Carlos Arturo
• Process Method: Natural
• Profile: Soft body, smooth mouthfeel, milk chocolate, tropical fruit and turkish delight