If we had to describe the single origin coffee from La Joyeria Colombia, it would be a great ‘all-rounder’. It has a low acidity because it’s produced in diverse microclimates, singular volcanic soils and grown in a perfect altitude which produces notes of raspberry and dark chocolate to brighten your morning. This coffee works great both as an espresso and as when brewed as a filter coffee.

Roast Level: Medium
Farm: Echavarria Family
Region: Antioquia
Country: Colombia
Altitude: 1700 MASL
Varieties: Colombia
Processing Method: Washed and silo dried for 24 hours
Tasting Notes: Dark Chocolate, Hazelnut & Raspberry

La Joyeria truly is ‘the jewel’ of the Estate. These lots are grown at an average altitude of 1700 meters and are 100% Colombia variety. Each lot is composed of two days worth of picking; the coffee picked on the second day is added to the first after 24 hours of fermentation. It’s then left to ferment in the tanks for a further 24 hours. With this method of fermentation, the second batch raises the ph level of the fermentation tank, permitting longer fermentation times without the acetic acid produced by bacteria at a lower ph level.

La Joyeria

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La Joyeria

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La Joyeria

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