NEW COFFEE RELEASES
This is the collection for our "new release" coffee, usually there should...
This is the collection for our "new release" coffee, usually there should...
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An entry style level Single Origin coffee with a balanced cup profile. Coffees in this category are typically sweet, round with a low to medium acidity. Easy drinking, all day coffees. Of course, they will have a minimum scoring of 86 points.
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| Origin: | Armenia, Colombia |
| Roast: | Espresso |
| Producer: | Jairo Arcila |
| Altitude: | 1350-1400 Meters |
| Varietal: | Caturra & Castillo |
| Process: | Washed |
As the new Colombian season continues to unfold, we are excited to welcome back Casa Negra for the third year. Armenia is located in the region of Quindio, a stunning landscape at the northern end of the Andes. Here, expert producer Jairo Arcila uses all his experience to produce coffees that are balanced, refined, and distinctly Colombian.
In the cup, expect a smooth profile with full notes of clementine and brown sugar.
Casa Negra is smooth and refined, with depth developed over 30 hours of gentle fermentation. On the palate, expect notes of clementine and candied orange. The sweetness lingers with brown sugar, chocolate, and soft spice, all balanced by a hint of citric acidity.
The city of Armenia was recognised by UNESCO as a 'Coffee Cultural Landscape' World Heritage Site in 2011. The regions economy and culture continues to be defined by its most famous export, for very good reason!
At the northern end of the Andes mountain range, volcanic soil and abundant fresh water offer ideal conditions for coffee cultivation. From the nearest town, Casa Negra is found after driving along a remote road that ends in a landscape of verdant forest.
Jairo Arcila is a third-generation coffee grower from Quindio, Colombia. His two children, Carlos and Felipe Arcila, are the co-founders of Cofinet, our export partners and promoters of Colombian coffee.
This coffee is harvested following strict ripeness criteria, floated, and hand-sorted to remove any defects. Cherries were then exposed to 30 hours of underwater fermentation before being pulped. The parchment was then gently washed and then dried in temperature-controlled conditions until ideal moisture content was achieved.
The Casa Negra is my daily go-to for the past week, the taste is complemented very well with Milk. I drink mostly flat whites and the sweetness and fruity acidity of the beans are very well pronounced here. Also, was not hard to dial-in, although had to grind it relatively finer compared to other beans I tried.
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