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.

Tanat - Colombia Nestor Lasso Estate #1
Grown at 1750 masl on the Nestor Lasso Estate in Huila, our partners at Tanat picked this Castillo and Caturra lot for its syrupy body, built through an anaerobic washed process. Warm caramel leads the shot, backed by dried apricot and soft peach through the finish. Pull it straight or stretch it into a flat white, the body holds up either way.