Fruity & Chocolatey Medium Roast Seasonal Microlot

The Cup

Grown in the lush mountains of Tolima, Colombia, this Seasonal Medium Roast Microlot is a 100% Castillo variety that beautifully showcases the vibrant character and balance the region is known for. Roasted to a smooth medium, it offers a lively and nuanced cup with notes of raspberry, chocolate, and jasmine—a harmonious interplay of fruit, florals, and sweetness that unfolds with each sip.

Versatile and expressive, this coffee performs exceptionally well across drip, pour over, and espresso. As an espresso, it is especially appealing for those who enjoy a bright, fruit-forward shot. Moreover, the subtle floral aromatics and rich chocolate undertones create a balanced experience that is both vibrant and comforting.

About the Coffee

This naturally processed microlot comes from our long-standing partners in Tolima, a collective of approximately 175 coffee-farming families. Since 2019, we have provided ongoing technical support on natural processing. As a result, most of these producers now process at least 80% of their coffee as naturals. Tolima’s high mountains, cool climate, and nutrient-rich volcanic soil make it an ideal environment for cultivating exceptional coffee. Furthermore, the region is consistently recognized in the Cup of Excellence, reflecting its reputation for producing outstanding quality.

This microlot is 100% Castillo—an innovative variety developed by Federación Nacional de Cafeteros. It is not only more productive than Caturra but also highly resistant to coffee leaf rust. After selective harvesting, the cherries underwent 24 hours of dry aerobic fermentation. They were then sealed in GrainPro bags for 50 hours at temperatures below 22ºC. Finally, the cherries were dried under the sun on raised beds or concrete patios, allowing the sugars to develop fully. Consequently, the cup profile is sweet, clean, and impressively complex.

Brewing Recipes

Espresso

Espresso is created by forcing hot water through finely ground coffee at high pressure, producing a concentrated and full-bodied shot topped with golden crema. In addition to being enjoyed on its own, espresso serves as the foundation for beverages such as cappuccinos, lattes, and Canadianos. This brewing method emphasizes both the coffee’s rich flavor and its smooth, velvety texture.

Recipe

• 19.5g coffee in
• 28 seconds brew time
• 43g output

For more guidance, you can visit this link to learn how to get the best from your espresso.

Chemex

The Chemex uses thick paper filters and a slow, deliberate pour to produce exceptional clarity and brightness. As a result, it brings forward delicate and refined flavours while maintaining a clean, crisp finish. Moreover, this slower extraction highlights the coffee’s unique character, making it an excellent method for showcasing fruit-forward coffees like this one.

Recipe

• 28g medium-ground coffee
• 500ml water at 200°F

Steps

1. Prime the filter with hot water, then add the grounds evenly.
2. Pour 70ml of water over the grounds to saturate them, stirring gently if needed.
3. Continue pouring the remaining water slowly, starting at the center and spiraling outward for even extraction.

Pour Over

Pour over brewing uses thinner filters than the Chemex, resulting in a cup with slightly more body while still maintaining clarity. Additionally, the controlled pour emphasizes the coffee’s subtle nuances and layered complexity. Therefore, this method is ideal for those who appreciate a well-balanced yet expressive cup.

Recipe

• 16.5g coffee ground at #7 (Baratza Vario)
• 290ml water at 200°F

Steps

1. Pour 60ml of water to saturate the grounds and allow a 20-second bloom.
2. Add the remaining water in a smooth, steady pour from the center outward.
3. Stir lightly to encourage even extraction.

Coffee Origins

Colombia

Colombia remains one of the world’s most iconic coffee origins due to its diverse landscapes, high altitudes, and rich volcanic soils. Additionally, the country’s deeply rooted coffee culture, shaped by generations of smallholder farmers, has helped solidify its reputation for producing consistently high-quality coffee. From Tolima to Quindío, each region contributes its own unique expression. Therefore, Colombian coffee continues to be a cornerstone of the specialty coffee world.

Roast Level

Medium roast coffee strikes a desirable balance between preserving origin characteristics and developing subtle caramelization during roasting. With moderate acidity and a smooth body, medium roasts often highlight notes of caramel, chocolate, and toasted nuts. Consequently, this roast level is popular for its versatility and broad appeal across different brewing methods.

Flavour Note

Chocolatey & Fruity Coffee

Chocolatey & Fruity coffees deliver a lively and refreshing profile characterized by sparkling acidity and natural sweetness. Moreover, notes of citrus, berries, stone fruit, or tropical fruit intertwine with chocolate undertones, resulting in a cup that is both vibrant and deeply satisfying. Overall, this flavour profile showcases clarity, richness, and an engaging complexity that appeals to both casual drinkers and seasoned coffee enthusiasts.

Don’t forget to check out our Instagram about this coffee!