Our Vida Coffee Espresso Roast is a Single Origin Coffee blend from Santo Domingo in Antioquia. The two farms responsible for our first Espresso Roast are our own Farm Lindalaja and our good Friends and Neighbours Finca La Trinidad. Enjoy the blend of Caturra, Castillo, Catimor and San Bernardo. A darker but still fruity blend in comparison with our Filter Roast. Full bodied with aromas of citrus, figs, cacao nibs, brown sugar and jasmin from Lindalaja come together with stonefruits and cherry from La Trinidad our Espresso Roast offers a wide variety of interesting flavours to ponder on while sipping.
From our own Finca Lindalaja on the lush green mountain ranges of Antioquia in Colombia and our neighbor from La Trinidad, we bring you a delicious cup Coffee. Encircled by high grown yellow buttercup bushes the beautiful coffee fields of Lindalaja enjoy natural nitrogen fixation as a byproduct of the flowers and have just enough shade shed by plantains and young "Nogales de Café" or coffee walnut trees. The different varieties found in this single estate Blend are Castillo, San Bernardo and Caturra grown between 1700m and 1850m over sea level. Mild microclimates of the Colombian region of Santo Domingo Antioquia, where both farms are located, ensure enough rainfall and relatively low temperatures optimal for slow ripening and cherries full of aroma building sugars that wander into the beans as they prepare to be picked by our experienced workers. Juan José Lopera, our father and farm owner ensures that producing this coffee is carried out in a sustainable fashion by making our own biological fertilizer with the help of thousands of little digesters also known as Californian earthworms in a small dedicated composting farm that uses all of the organic material prepare the necessary nutrients and aerates the soil to create the perfect environment needed to produce a clean and delicious cup of Coffee.
The Catimor variety provided by La Trinidad and the two Avacedo brothers, Luis Carlos and Rodrigo brings a fuller body and more intensity to round off a prefect colombian espresso blend. Grown even higher at 1900m over sea level... (Descrippción la Trinidad)
In roasting our Espresso we constantly work to improve our curves using an Ikawa Pro 3 sample roaster as a first step of roast quality control. From extensive experimentation with our sample roaster we have identified curves yielding the most intense yet mild aromas our beans can release. Blending in the deep body and honey-like characteristics from la Trinidad with our tea and citrus fruityness we find a well rounded colombian Single Origin Espresso from Santo Domingo. From that base we work together with experienced and professional roasters to maintain the consistency and quality you can expect.
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