Colombia Huila Supremo

From family farms across the Huila department, picked ripe and washed in small concrete tanks before twelve days on the patio. Castillo and Caturra varietals, all of it between 1,600 and 1,800 metres.

We take this one to a true medium: enough development for caramel sweetness and a round body, stopped well before any roast bitterness creeps in. Red apple acidity keeps it lively, and toasted almond rounds out the finish.

If you are buying one bag to keep on the counter for the whole week, buy this one. It is forgiving in a drip machine, excellent in a French press and sweet as a single-origin espresso.