|Pouring the cold brewed coffee|
The cold brew was made of the Colombian Supremo bean, which I will include a review of. NOTE: The taste description will in this review be based on a cold brew method, were a minimum of acid and oils is extracted, therefore a normal fast-brew process using hot water will affect the cup in another taste direction.
Colombian coffee, general;
Colombian coffee sold without a qualifying market name usually originates with the National Federation of Colombian Coffee Growers, a mammoth, nationwide growers cooperative association celebrated for its sophisticated control of quality, its progressive social programs and until recently its successful marketing campaigns starring the photogenic Juan Valdez.
Supremo designates the highest grade, Excelso is a smaller-beaned, more comprehensive grade. Such generic Colombian coffee tends to be balanced in flavor, richly acidity, authoritative, and relatively full-bodied. It may on occasion display winey tones or a lush, flirt-with-ferment fruitiness that many coffee drinkers enjoy, but some coffee professionals deplore.
Colombian coffees from exporters and mills not associated with the Colombian Federation are often more distinctive than the general federation coffees and may include smaller lots from trees of the traditional "heirloom" Typica and Bourbon varieties marketed by specified estate, mill or cooperative.
|The most famous coffee label of Colombia|
Who hasn´t seen the countless newspaper, magazine and television advertisements proclaiming 100% Colombian, means fine coffee; whats more, most everyone knows the logo too - Juan Valdez and his burro. But what exactly does 100% Colombian mean?
Well, all that high-dollar marketing is based on at least some truth - Colombia produces some of the finest coffees in the world. Interestingly however, Colombia is only the second-largest producer of coffee beans although it is a leader in the cultivation of fine Arabica (gourmet quality) coffees.
Arabica coffee trees produce the best tasting coffee, as opposed to their Robusta cousins. This species of coffee tree prefers high altitudes and cooler climates which results in a much slower maturation cycle for the coffee beans. This delayed maturation allows the flavors in the coffee cherry to intensify, producing a bean with a more developed, you might say personality.
|Green versus roasted Colombian Supremo|
While there are many versions of the origin of coffee in Colombia, it is generally believed that Jesuit Missionaries brought Arabica coffee trees to the Orinico region of Colombia in the early 1800s. Today, while the cultivation of coffee in Colombia is widespread, the typical Colombian coffee plantation is less than eight acres and is family owned and operated.
Personally, I prefer to pay a few extra dollars per pound for a good Colombian Supremo gourmet coffee because its clearly better than the granulated brown stuff that comes in cans from the grocery store. The fact that both the gourmet coffee and the inferior canned coffee are both technically 100% Colombian", says the market line, but its not necessarily a gourmet quality to gourmet quality comparison.
This coffee is medium strength and sweet tasting with a superlative flavor and delightful aroma. The name Supremo comes from the size of the bean. Supremo beans are slightly larger than the decreasingly small Excelso, Extra and Pasilla beans.
The flavors of the final cold brew was stunning, its was a mix between a soft drink and a iced coffee. The sirupy from the drink made it very pleasant and I could only imagine that it would be perfect when summer arrives. The mainly flavors were; caramel which was very prominent and some notes of orange in the aftertaste.
|Sirupy cold brew, final brew|
I would definitely suggest that you try out this brew method, because either you like the sirupy cold brew nor you abhor it. Nevertheless you will gain an extraordinary taste experience!
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