Colombia · Dark

A dedicated espresso roast from the volcanic soils of Huila, Colombia. Pushed to Full City — right to the onset of second crack — completing the Maillard reaction with active melanoidin formation. Result: intense chocolate body, caramel sweetness and a walnut finish.

Deep and full-bodied as straight espresso; cuts through milk in lattes and cappuccinos while retaining its sweetness. Washed profile of Caturra and Castillo cultivars — clean cup, low acidity.