MONTE BONITO, Colombia HOUSE ESPRESSO syrupy, chocolate, dark red grape, caramel

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Curve_57mmTinSticker_Espresso_NoBleed.jpg

MONTE BONITO, Colombia HOUSE ESPRESSO syrupy, chocolate, dark red grape, caramel

from 7.50

Producer: Small growers of Monte Bonito town

Region: Caldas, Colombia
Altitude: 1700 masl

Varietal: Colombia & Castillo
Process: Fully washed

Importer: Falcon Speciality

Cup profile: Syrupy, chocolate, dark grape, caramel

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Our coffee offering is all about showcasing fresh in-season single-origin coffees of varied favour profles while sharing stories of their origins and producers. With our house espresso, we look for coffees with a full body, coating, syrupy mouthfeel, notes of chocolate, caramel and a mellow stone-fruit acidity. They will present plenty of sweetness and character to stand alone as an espresso or long black whilst pairing beautifully with milk for a silky comforting flat white.

To maintain a consistency of favour throughout the year without compromising on the coffee’s quality and freshness we have chosen Colombia to be the origin for our house espresso. This also enables us clearly to know and communicate the coffee’s origin. The country’s size, geographical position and hilly terrain with a variety of micro-climates provides perfect conditions for growing high-quality coffees; it also allows for harvesting year round, meaning that we can source fresh coffees throughout the year.

We source these coffees with the help of our importing partner Falcon Speciality, who work closely with growers and cooperatives on the ground in Colombia. The lots will change every four to six months as fresh coffee becomes available from different growing regions whilst the favour profile remains consistent.

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Monte Bonito is a small town with a population of less than a thousand inhabitants, situated on the border of Caldas and Tolima regions, just over 200km North West of Bogota.

Most of the coffee growers from this are are very small with only between 1 - 3 hectares. They are responsible for full management of their farms and usually pick the coffee themselves only asking for help from their neighbours when needed.

During the harvest the coffee is picked, de-pulped and left to ferment for between 16 to 18 hours. Next day the coffee is then washed and is ready for drying. Some of them have 'eldas' – drying space on the roof of the house, some others 'carros quindianos' - drying beds with a rail system. The rest have parabolic tents for drying the coffee for between 10 -14 days depending on the climate.

After this the coffee will then be delivered to the Manizales Cooperative where it is graded and prepared for shipment.