A Sip of Colombia - Espresso

Colombia isn't just a single flavor; it's a whole playlist. We’ve curated a set that takes you from the classic, comforting basslines of dark chocolate to the high-pitched, wild solos of experimental fermentation.

HAYB - Colombia Espresso
A washed coffee from the Cauca region, grown at a high altitude of 1700–2000 MASL (86 SCA points). It offers a vibrant, intense citrus profile of orange and sweet apricot jam, rounded off with a creamy body and a smooth milk chocolate finish. It stands out for its juicy character and zero bitterness.

COFFEELAB - Colombia Medellin
Sourced from the mist-covered peaks of Huila, this dark roast is a decadent dive into intense layers of dark chocolate and creamy caramel. With a heavy body and a toasted walnut finish, it offers a reliable kick with low acidity. The perfect fuel for a gritty Monday morning or a rich, classic espresso.

COFFEE PLANT - Colombia Finca Los Robles
Grown in the volcanic soil of Huila, this washed lot captures the pure high-altitude energy of the Andes. Get ready for a velvety base of milk chocolate spiked with sophisticated winey acidity and ripe cherry. It’s the ultimate espresso partner for those who want a chocolatey soul with a complex, fruity edge.

Spojka - Gold Digger
An exceptional 88 SCA point lot of the Caturra variety from Dos Quebradas, Colombia, grown at 1400–1800 MASL. Processed via a 12-hour pre-fermentation and 50 hours in concrete tanks, it delivers a complex explosion of mandarin, orange, caramel, and brown sugar, which cools into elegant notes of white chocolate, almond, and green tea.