This Colombian coffee from Fiftybeans has a juicy, richer profile that works well as both a modern espresso and a more robust filter brew. In the cup, notes of red fruit, cocoa, and a subtle hint of flowers come together, giving the coffee a sweet, lively, and pleasantly rounded character. The fruitiness lends it freshness, the cocoa adds a deeper, fuller base, and the floral notes lighten the overall profile. It’s exactly the kind of coffee that has enough energy to stand on its own as an espresso or in milk-based drinks, yet it doesn’t get lost in a pour-over either, where the individual layers open up more clearly and with greater lightness.
The coffee comes from Colombia and is produced by farmer César Diaz. It is a Caturra variety grown at an elevation of 1,700 meters above sea level. The beans are roasted to produce both a rich and juicy espresso and a well-balanced pour-over. The resulting flavor profile is distinctive yet still well-defined, with plenty of sweetness and a pleasant body.
The processing method is natural. César’s workers first harvest the perfectly ripe coffee cherries and then spread them in thin layers on drying beds. The drying process takes approximately 10 days. The workers regularly turn the cherries to ensure even drying. Once a certain moisture level is reached, the dried cherries are hulled and exported to our roastery. With this coffee, the processing method emphasizes juiciness, a fuller body, and more pronounced aromatics, without overshadowing the coffee’s true origin. The result is a coffee with notes of red fruit, cocoa, and flowers, which has enough intensity for espresso but also enough clarity and freshness for pour-over brewing.