This dark roast is a bean from Colombia Concordia. It’s bold, it’s dark, it’s a classic and we love sipping on this as we ring in the fall weather.
Dark chocolate, toffee
Pour over, drip, french press.
The town of Concordia lies in the southwestern part of the state of Antioquia, about a 2 hour drive from Medellin. It is located high up on the western mountain chain of the Andes, looking down to the Cauca River canyon, which separates the central and western cordilleras of the Andes. The town itself is at 1950 meters above sea level, and coffee plantations surround it completely, as it is by far the main economic activity. The farms in the area, particularly the ones facing the Cauca River, benefit from a special microclimate, the hot air evaporating form the river below at 500 meters above sea level, coming up the steep slopes to the plantations which lie between 1600 and 2000 meters high. This phenomena makes it possible to efficiently grow coffee so high up because the microclimate resembles that of 200 meters lower land. Varieties are mostly Castillo and Caturra. The coffee is all wet milled and dried at farm level. The dry parchment is then taken to a dry mill in Medellin where it is prepared for export.