Orders placed by midnight on Monday are roasted on Wednesday and shipped on Friday.
Orders placed during the week are roasted on Wednesday of the following week and shipped on Friday.

Colombia Supremo – Colombia essence in a single cup

This 100% Arabica Colombia Supremo not only an everyday coffee; this Colombia excellent coffee area (Antioquia, Tolima, Caldas, Valle south Cauca, Huila, Cauca, Santander) carefully created cross-section. The “Supremo” classification a Colombian coffees hierarchy a largest size (17/18-as size), indicates premium quality coffee, which even roast and extremely balanced Cup profilet guarantees.

terroir and Processing

A beans substantial, 1200 and 2000 metre between altitude above sea level altitude (SHG – Strictly High Grown) origin. In this a altitude a cooler nights because of a replacement ripening slows down, The coffee dense become, which deep and more complex world results in. A classic, happen Arabica variants – the Caturra, Typica and Bourbon – give The coffee elegant basic character.

The traditional, washed (washed) Processingi process provides The coffee "clean" flavour, where a terroir specific features compromises without, can show transparently.

Roast profile and Taste experience

The Medium-dark (francia) roast brilliant choice for this for lot. A roast so allowed the roasting processes to develop deeply, that The coffee do not lose everything the origin character.

Tasting notes: In the cup a elegant, medium full-bodied drink fogad minket, silky texture. The first kortyot the deep, full-bodied dark chocolate uralja, which roasted hazelnutty and cocoa-like tonusok ripen. When The coffee kezd slightly cool, beautifully opening in the background megbujo grapefruitos fruitiness. This is a citrusos fanyarsag not intrusive (a darker roast lekerekitette a savakat), but kellemes, piquant fresh and lively finish (aftertaste) lends the italnak.

Preparation Guide

The coffee Medium-dark roaste and clean, washed character because of a legszebben the intense, pressure under occurring extraction method (Espresso, Moka Pot) shows and itself.

1. Espresso (A classic coffee experience)

Than this a roast the the purpose, that a chocolatey sweetness maximalizaljuk, while a grapefruitos acidity weight tartjuk.

• Dose: 18 grams ground coffee (dual basket in case of). The ground coffee fineness whether porcukorszeru, but do not completely puderes.

• Hozam (Yield): 36-40 grams ready coffee (1:2 - 1:2.2 ratio). A slightly longer extraction helps kihozni a citrusos jegyeket.

• Temperature: 90–92 °C. The Medium-dark roast because of keruljuk a too hot (93°C above sea level) water, so that it does not a chocolatey notes bitter hajoljanak through.

• Flow time: 25–28 second.

• Tipp: If The coffee too bitter, vegyel vissza a temperature 1 fokot, or orolj a hajszalnyival coarser. If too savanyunak (citrusosnak) erzed, finomits the ground coffee.

2. Moka Pot / Moka Pot (A modern home rituale)

The Moka Pot coffee maker hajlamos burn The coffee, especially a darker roastueket. A small professional trukkel however wonderful, dense, chocolatey italt made from it, without, that the burnt, bitter flavours dominant.

• Use (A most important lepes!): The into the chamber pre-boiled water pour, quite a safety valve bottom. With this avoid, that a ground coffee long percekig "roast" a metal in filter, until the water felmelegszik a tuzhelyen.

• Grinding: Use the Espressonal kicsit coarser, fine asztali salt similar ground coffee.

• Fill/pour: Pour/fill tele the filter with coffee, egyengesd el, but do not tamp down (do not nyomd onto it a tamperrel)!

• Heat: Tedd medium flame. Let nyitva a Moka Pot cover, that lasd a folyamatot. Amint The coffee dense, dark, mez-szeruen kezd folyni, then a colour elkezd world and "szokulni" (still before would start a jellegzetes hangos slurping/puffogo hangot adni), immediately take down a from heat!

• Hutes: Keep a Moka Pot part cold water under par second. This immediately adjust the extraction, therefore the salt, excessively bitter and vizenyos cseppek already not are placed into it The coffee.

With this a method a Colombia Supremo a dense, creamy, intense chocolatey italt will adni, which excellently harmonizes with milk (e.g.. a flat white or cappuccino alapjakent), but cleanly, black fogyasztva perfect experience provides.

Koffeintartalom measurement:
A measured coffee caffeine and chlorogenic acid contents:CAF:251mg/dl --- CGA>400mg/dl
Napointsa legfeljebb -- 9--single dose coffee recommended from this a from type.

A caffeine for measurement used instrument:Lighttells CA-700 Caffeine & CGA Meter

Coffees caffeine content:

A largest mValueben contain koffeint a Robusta types, but these between may be large differences.

Depending on type depending on 300-500mg/dl

The Arabica coffees caffeine content less: 100-350mg/dl

A caffeine mentes coffees contain some koffeint: 5-50mg/dl

Napointsa recommended maximum caffeine intake: 600 mg/dl, which approx 6-8*1 dose coffee means.

For measurement the following according to prepared el The coffee:

17-18,5 g from prepared 50ml Espresso. The on the grinder all esetben adjusted, that approx similar flow achieve el.

A quantity Coffee colour determined and.

Chlorogenic acid content measurement:

What lower chlorogenic acid? A chlorogenic acid a such natural compound, which largest quantity in coffee can be found and. As an antioxidant known, helps a glucose slow release, therefore not raise and a blood sugar such suddenly.

Coffee colour measurement

Coffee colour:98/78

Instruments used for measurement:

Tonino Color meter / Lighttells CM200

80-92 / 62-72:Dark roast (S)

92-105 / 73-82:Medium-dark roast (KS)

110-115 / 83-100:Medium-light roast (KV)

116-130 / 101-115:Light roast (V)

116-130 / 101-115:Filter roast (Filter)