Roaster's Notes:

This is what I think of this coffee: This coffee is another interesting one. If you don't push the boundaries of extraction, it'll taste like a decent, fruity Colombian coffee. Which isn't bad. However, it's more fun to push it and you may like it even more so. I like it at a medium roast. Just perfectly balanced. Dark roast is alot of fun, too. But I'm more of a dark roast type of person. And light roast, I'm still trying to figure it out, honestly. I think at a light roast it can get too acidity, but not too much like a bowl of lime juice.

What You Will Probably Taste Notes:

This is a coffee that doesn’t try to grab your attention all at once—but it quietly earns it.

At first sip, it comes across as soft and balanced, with a gentle sweetness and a clean structure. As you spend time with it, delicate floral notes begin to show themselves—hibiscus and lemon blossom—followed by hints of lemongrass, bergamot, and fresh herbs. Bright citrus flavors like pink grapefruit and lemonade-like acidity give the cup energy, while brown sugar and light chocolate notes keep everything grounded.

What makes this coffee special is how naturally everything fits together. The florals never feel perfumed or overpowering, and the acidity stays crisp rather than sharp. It manages to feel both interesting and easy to drink at the same time—complex enough to notice, but smooth enough to keep sipping without overthinking it.

Grown at high elevations in Huila and processed as a traditional washed coffee, this Java cultivar shows a side of Colombia that’s a little unexpected but very approachable. It’s lively when brewed hot, refreshing when cooled, and surprisingly enjoyable over ice.

This is the kind of coffee that works when you want something engaging—but still comfortable enough to enjoy casually, cup after cup.