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Speciality Coffee

ORGANIC COLOMBIA: Asprobalboa - Single Origin - 100% Arabica

£7.50

Speciality Coffee

ORGANIC COLOMBIA: Asprobalboa - Single Origin - 100% Arabica

£7.50



  • We're back to Colombia, land of gutsy little climbers in the world of road cycling, great surnames and big hairdos for this sweet new arrival.

    Roberto Martinez is a dedicated coffee farmer, working within a Colombian co-operative, who only grows organic coffee Arabica coffee plants.

    Notes of dark chocolate are interspersed with blackcurrant, orange and clove make this a firm favourite to anyone boasting a great palate. Those of you who have trouble distinguishing your artisan handmade cocao from a family pack of Twix can enjoy on an equally enjoyable level.

    For more information on this coffee, schooch over to the "Nerd Zone" tab above.
  • ORGANIC COLOMBIA: ASPROBALBOA - Roberto Martinez

    ALTITUDE: 1981 masl
    PREPARATION: WASHED
    LOCATION: BALBOA, CAUCA
    VARIETY: COLOMBIA & CATURRA & CASTILLO
    OWNER: COSURCA COOPERATIVE
    HARVEST: MAY TO SEPTEMBER

    CUP PROFILE
    Redcurrant, orange & clove with dark chocolate & a toffee body

    Additional information:

    La Marqueza

    Roberto Martinez has been growing coffee for over 7 years on his own farm and working in coffee for more than 15 years as a picker and farm labourer. Roberto has only been growing coffee organically for the past two years as he has learned about this style of farming from the help of the agronomists at the coop. The farm is based in the municipality of Balboa in Cauca where he is part of the ASOPROBALBOA growers’ group who are part of the Cosurca cooperative based in Timbio. Cosurca work closely with ASOPROA working in the communities on both agronomy and social projects to help them move forward post conflict.

    On the farm the coffee is planted among guamo & citrus trees for shade. During the harvest from May to September the coffee is hand selected every 8 days and then pulped on the same day of collection. Here it is left to ferment for 14 hours before then being dried in a parabolic drier for 8 – 10 days.

    To get the very best from this coffee, why not try a pour-over. Perfect for Aeropress / Chemex / V60.

    REVIEW THIS PRODUCT AND YOU COULD WIN A FREE V60 DRIPPER AND FILTER PAPER



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