What’s so special about coffee from Colombia, Brazil, or Sumatra? Why is coffee grown in so many places and what’s the difference? Over the next few months, we will be highlighting coffees from some of our sources and how these different regions produce the amazing, complex little bean that we revolve our lives around. First up; everything you ever wanted to know about Colombian Supremo coffee; and maybe a little more.
100% Colombian Coffee has been the standard for judging coffee since a very effective 1958 marketing campaign by the National Federation of Coffee Growers of Colombia. The ad campaign featuring Juan Valdez is still in use and widely recognized. Of course, he’s not a real person, but he represents how soil components, altitude, varieties, and harvesting methods create the great Colombian flavor.
Juan Valdez is totally cool, but what sets Colombian coffee apart from other varieties? The Arabica beans we use are grown in high altitudes and cool climates for a slower maturation process. This delayed development results in a harder, less porous bean and allows the flavors to intensify for a distinct profile. Notes of rich caramel, brown sugar and cherry lay the base for our three Colombian Roasts.
- Our first roast is the Colombian Medium. This single-origin coffee is full of bright acidity and under the rich flavor of the beans are notes of citrus from the roast. The finish is smooth and best brewed hot.
- The slightly richer Colombian Dark roast has the same flavor profile as the medium roast, but with a darker bite. Surprisingly, the caffeine content is lower with the darker roast, but the bolder flavor gives you the kick.
- And finally, our Colombia Venetian is the smooth cousin to the other two. It’s like the Velvet Elvis paintings of Colombian coffee. Dark and smooth and oozing with charm; we mustache you a question, are you afraid of the dark?
Java Momma uses beans from family-owned farms in the Risaralda region of western Colombia. The typical family farm is less than 8 acres! Coffee plants take about four years to bear fruit and then continue for up to fifteen years. Producers pick and process the coffee at their own micro-wet mills. It’s then dried, typically on elevated tables inside solar dryers that provide protection from the never-ending rainy season. The beans are harvested from September through January. The rest of the year, those little magic beans are watched and coddled and cared for.
All that is very interesting and riveting, but what is Supremo and why does it matter? Supremo simply refers to the size of the bean and is slightly sweet. It is best brewed hot for a smooth experience with a clean, pleasant after-taste.