Colombia Excelso – Gran Galope – Green Unroasted

Taste: Colombian coffees are commonly known to be big, rich, chocolaty coffees with exceptional fragrance and often great acidity. This Excelso is a nice hard bean with balanced body and a slight nutty taste.

Roast: Very drinkable as a Medium/Dark roast but takes a Dark/French roast very well. Great for espressos.

About: Colombia has many diverse growing regions, so the coffee varies mildly from region to region. Tropical fruit, vanilla, caramel, and chocolate are common adjectives. More intense acidity and bigger velvety body are variations you might find going from south to north as well. A combination of factors such as climate, altitude, constant care, renovation of trees and good volcanic soil provide the basis for excellent coffee production. Excelso refers to the size of the bean. The Excelso and Supremo both come from the same coffee tree, but are categorized by size, 17 screen and up = supremo, lower screens = excelso. My personal thought is that it is every bit as good as the Supremo.

Colombian coffee is among the most recognizable and most dynamic in the world, with multiple growing regions whose distinct yet consistently crowd-pleasing profiles reflect the various microclimates that exist in this large country. We source workhorse coffees from various of these growing regions, looking for a cup that contains a nice balance of sweetness, fruity effervescence, and a foundation of cocoa and/or toffee. Most Gran Galope offerings are a blend of coffees from between 10 and 30 smallholder farms, each with comparable cup characteristics and score. Coffees from Huila are cupped and purchased in Pitalito; coffees from Cauca are cupped and purchased in Popayán; and coffees from Nariño are cupped and purchased in both Pasto and La Unión.

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