Colombia Excelso Medelin – Organic Roasted Coffee
When you pick up a cup of fragrant coffee, think of all the people who were involved in the process. The farmers and their families, harvesters, workers, drivers, traders, roasters... the coffe beans traveled many weeks from the faraway America. They grew on the slopes of the Andes, in the Pedregal region, famous for its fertile soil. Its body is full-bodied, its flavor balanced and its aroma soft.
Shipping methods
| Nizozemská pošta HD - zásilkovna | Delivered by 7. 9. | 1,00 € |
|---|---|---|
 DHL |
Delivered by 7. 9. | 4,90 € |
Ingredients
100 % Arabica BIOTaste & Crema
This organic coffee has an intense aroma and a sweet, fruity taste. Colombia Excelso Medelin is rich and distinctive, yet balanced, with a velvety aftertaste. Extract it properly and it will reward you with a compact crema and wonderful flavor.
Origins
As the name suggests, this coffee was grown without industrial fertilization or treatment with harmful chemicals. The Pedregal region of Colombia is situated at an altitude of 1600-2000m and its plantations are largely made up of the Caturra variety of arabica. The Bourbon from which Caturra was bred is less resistant to rain or wind, which makes the fruit is more likely to drop, but the quality of the coffee is excellent.
Colombia is one of the world's top three coffee producers. Despite short-term problems with fungal diseases that affected the coffee trees a few years ago, the country is exporting larger volumes each year. In 2013, nearly 10 million bags of coffee were exported, which counted for most of local production. The biggest reason for this is probably the fact that Colombians are not big coffee drinkers. They drink a maximum of 2l per person per year.
Coffee berries, which look like our cherries, are harvested by Colombians almost all year round. The processing is done by the so-called wet method or washing. The berries are poured into tanks of water, pressed through crushing plates and stripped of their flesh and skins. The loosened kernels go into fermentation vessels, where enzymes are used to loosen the last layers of the kernels. Fermentation can take up to 36 hours. The coffee is then dried, peeled from the parchment wrappers, polished and sorted. It rests for a month or two. Only then does it go in 60-pound bags to the exchange or direct traders.
Benefits of coffee
Coffee packaging preview
Our quality aluminum packaging lacks any bold graphics, as we’d rather focus on the taste of our coffee. It always comes fresh thanks to degassing valve, which releases the gases that occur after roasting. Thanks to the hermetic seal, this container helps the contents further keep their freshness and protect them against humidity, light or foreign odors.
Instructions for preparation
Grind your coffee according to your preferred method.
Use 14ml of water per 1g of coffee. For 1 cup of coffee use 7g.
Add your coffee and pour over with boiled water (95°C).
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