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La Cumbre - Colombia
€18.90
Incl. VAT plus international shipping rates (free shipping available)
For approx. international shipping times see our shipping overview
Roast degree
- Filter Coffee: Our lightest roast. Maximum complexity, no roasted aromas. Ideal for all filter preparations.
- Light Espresso: Focus is on complexity & aroma. Lively acidity, little roasted aromas. Ideal for all espresso preparations.
- Dark Espresso: Focus is on balance & body. Low acidity, classic roast. Ideal for all espresso preparations.
Grind size
We are happy to ship our Specialty Coffee as whole beans. If you need the coffee ground, please select the appropriate grind (filter, Aeropress, French Press, portafilter, stovetop pot). If your desired grind is not displayed, please write us a comment.
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- Tasting notes: Papaya, chocolate (Espresso)
- Process: Natural
- Variety: Pink Bourbon
- Origin: Palermo, Huila
- Importer: Hoppenworth & Ploch // Aegis Coffee Company
Harvest: 08.25-09.25
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La Cumbre is a Pink Bourbon Natural roasted for espresso that combines depth with clean sweetness. The cherries are harvested at peak ripeness, floated, and hand-sorted. This is followed by a long fermentation of 140 hours at 2,000 meters above sea level. The coffee is dried slowly, partly under a plastic canopy and partly on patio, to keep the sweetness stable and the fruit notes controlled. In the cup, it becomes a full, rounded espresso with a dense texture and a chocolatey core.
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La Cumbre is the farm of Ancelmo Chinchilla, a second-generation producer in a family for whom coffee is not just work, but a legacy carried with pride. Ancelmo describes harvest as the decisive moment, because every ripe cherry lays the foundation for the cup. Alongside Pink Bourbon, the farm grows other varieties, and they are working toward agroforestry to strengthen soil and microclimate in
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Sustainability
Our coffees are traceable back to the farm. We work with importers who share our values and focus on responsible cultivation and fair partnerships – with regard to environmental, social, and economic aspects.
Seasonality
We always buy our coffee seasonally. Our range changes several times a month to always roast the freshest beans. We want each coffee to highlight the specificity of its terroir.
Craft
Roasting is a craft and that's how we practice it. Our roasting team around the German Roastmaster of 2018, Kilian Seger, invests a lot of time in profile development and quality control.
OUR ROAST STYLES
