Description
About the Roast
This has been our espresso bean since day one. We tested at least three different beans from multiple regions before ultimately settling on this Colombia Huila Supremo sized bean. As an espresso, it will feature a low acidity, with strong chocolate notes and a nice cinnamon finish. As drip coffee, you’ll note Chocolate, Cherry and a mild Almond taste. We roast our espresso roast to a Dark Roast, dropping in the middle of 2nd Crack.
- FLAVOR: Chocolate, Black Cherry, Brown Sugar, Roasted Almond
- BODY: Medium
- ACIDITY: Medium
- PROCESS: Washed
About the Coffee
Our El Tiple line of Colombia green coffee is named for the Tiple, an instrument, used in traditional Colombian music. The tiple serves both as an accompanying instrument and for soloing. Similarly, our El Tiple coffees make crowd-pleasing Colombia coffees more accessible to roasters for use in blends, as accompanying coffees, or as single-origin, solo coffees.
Through El Tiple we are exploring Colombia’s distinctive micro-climates and flavor profiles. Huila El Tiple Supremo EP was sourced from small, family-owned farms throughout the Huila department.
Huila is currently the largest producer of coffee in Colombia. However, its development was unconventional and unlike other regions such as Antioquia, Santander or Cundinamarca. Abundant labor from Huila, traveled to traditional coffee producing provinces to work as pickers. When they returned to their homeland, they brought not only money, but also coffee beans and knowledge. The rest, as they say, is history.
About the Region
With 16 coffee-producing regions along three mountain ranges and two harvests each year, Colombia is a fresh coffee powerhouse. The South American origin also has access to both the Atlantic and Pacific Oceans, which is a unique blessing for shipping logistics.
