Profile: Full creamy body with well-balanced flavor and full rich aroma.
Place: The State of Narino, Southern Colombia. Grown in all of the communities surrounding the active Galeras volcano, on slopes whose elevation often rises above 6,000 feet.
People: The people of Southern Colombia are very warm-hearted and friendly. They have been committed to coffee farming over many generations. Their farms are small, and the families themselves comprise the labor with occasional help from their neighbors.
Process: Due to the large growing area and extended crop cycle, coffees are washed, fermented and dried by the individual farmers. Once enough coffee is collected, it is taken to Trilladora Narino in the city of Pasto for final processing, sorting and grading.
Pairing: Fresh bananas, peaches or nectarines. Honey raisin bran muffin, oatmeal raisin cookie.
- 8 oz: Makes approximately 25 cups of coffee
- 12 oz: Makes approximately 35-40 cups of coffee
- 16 oz: Makes approximately 50 cups of coffee
- 20 oz: Makes approximately 60-65 cups of coffee
- 32 oz: Makes approximately 90-100 cups of coffee
BREWING TIP: Use cold, filtered water and a clean machine.
GRIND only as much as you need for one cup or one pot of coffee.
CHOOSE the correct grind. Fine for espresso, medium for automatic drip, coarse for French Press.
MEASURE ground coffee to taste. Start with two level tablespoons of ground coffee per six ounces of cold filtered or bottled water.
STORE in an airtight container to protect the flavor and aroma and ensure rich, fresh tasting coffee. Do not freeze or refrigerate.
We source our coffee from the best family coffee farms around the world and buy only the top 1% of Arabica Beans.
We hand roast our coffee daily in small batches to a traditional, smooth taste profile. This is the way we've done it since 1963, when we opened our first store in Brentwood, CA.