Look at the size of that bean!Or if it’s already ground for you, trust me when I say that this coffee bean is large. The La Sofia Supremo is a Colombian coffee from Colombia’s western Andes mountain range and is harvested by a small group of Farmers working as a collective.This is a well balanced coffee with fruity, herbal notes and, as expected for a Colombian, it still has a full body.With an espresso extraction, you should get more of the body and with slower brew methods, you will see more of the fruity, herbal notes come through.

The La Sofia Supremo is a screen 19 lot, collected from thirty small-scale producers in the veredas of El Tigre, La Selva, Tribunas, Providencia and Patio Bonito. These are all located in the Belén de Umbría region of the Risaralda department in Colombia’s western Andes mountain range. The municipality is located at 1500 meters above sea level, where the average temperature remains at a steady 20°C year-round.

The main harvest is collected in the second semester, from October to November. The mitaca or secondary harvest is collected in the first semester, from March to April. Belén de Umbría ranks amongst the country’s major coffee producing towns, coming in at the tenth position nationally in terms of volume. Farmers in the area typically own a 4 to 6 hectare farm, where they predominantly grow the Castillo variety. The producers wet-process their own cherries. Parchment is dried on patios or in driers, depending on the weather conditions.

Colombian coffees have a reputation for being among the best coffees in the world. Ever since the early 19th century, Colombia has been producing and exporting coffees renowned for their full body, bright acidity and rich aftertaste. Several distinctions can be made in this beautiful origin:

  • In the north, coffee plants grow on lower altitudes and at higher temperatures and will produce a deeper, earthier taste, with medium acidity, more body and nutty/chocolaty notes (Magdalena, Santander, Norte De Santander).
  • Coffees from the southern regions (Cauca, Nariño, Huila and Tolima del Sur) are praised for their smooth flavor with citric and sweet notes, backed by a medium body and increased acidity.
  • The Central Region (Caldas, Quindío, Risaralda, Valle del Norte, Antioquia, Cundinamarca and Tolima del Norte) is rather balanced, with fruity and herbal notes, and markedly different characteristics in each micro-region.

The vast extension of the area suitable for coffee production and the country’s particular climate system makes Colombia the second largest Arabica producing country in the world. Since coffee is harvested all year round, with two peak harvests spread across the different coffee departments, fresh Colombian coffees are available throughout the whole year.

If you want to grab a bag of this wonderful coffee then click here