Coffee from around the world roasted fresh daily. Have a browse of our accessories too, which are specially selected for our coffees.
Recommended Brewing Methods
Country of Origin: Colombia
Roast: Medium Full
Flavour: Sweet, Caramel, with Fruit Aroma
Acidity: Moderate Acidity
Colombia La Manuela Supremo
Colombia is the South American hub of coffee, with 100% washed arabica being the country’s main export. Finca La Manuela offers a superb washed coffee, with light caramel flavours and an easy to drink acidity. With a perfect climate, soil quality and elevation, beans thrive in Colombia. It is often down to individual farms and the techniques practiced for certain varieties and flavours to develop.
Colombia is known for being mountainous, which all the best coffee growing countries are. The high elevation slows the growing process, allowing a prolonged maturation to take place.
Colombian Coffee Bean Production
Colombia is currently the third biggest coffee producer in the world. It is known to be rich yet mild and is extremely popular. This popularity is due to the geography of the country.
The volcanic soil, the elevations of up to 6,000 feet and the hot climate are all contributing factors.
Colombia only grows Arabica beans, which are known to be the higher quality bean over Robusta.
There is a long process from the beans growing in the ground to you sipping the delicious beverage out of your mug. You can read a more in-depth version of production here, but below we have summed it up for you:
- The plants flower, turning the coffee intro ‘cherries’ (beans)
- Beans are picked twice a year, usually during rainy seasons
- The beans are usually soaked, which helps to sperate the different grades
- The beans are shipped to those who want green unroasted beans
- For those who don’t want unroasted, the green beans are roasted and turn a dark brown colour
- They are then ground and brewed and ready to be enjoyed!
A Quick History of Colombian Coffee
It’s not clear when coffee was introduced to the country, however some studies claim it was as early as the early 18th century. By 1860 it became the dominant export, with tariffs becoming the main source of income for the government. By 1912 coffee made up 50% of total exports. In 1938 Federation’s Agricultural Extension Service improved cultivation systems and helped improve the quality of the coffee growing, and it now generates income for over 500,000 farming families.
What does Colombian Coffee Taste Like?
Typically, Colombian coffee is high in acidity with heavy chocolate notes with some occasional fruity flavours. The acidity is due to the washed process, a method in which many Colombian coffees are processed. Colombia La Manuela Supremo is wonderfully balanced with a silky body and creamy finish. The large beans – ‘Supremo’ are roasted medium just after the first crack where a sweet roasted aroma is noticeable. It is great for lattes and cappuccinos.
The flavours of cacao and walnut are matched with a fruit aroma and are simply irresistible.