Café Sofía Espresso Roast

Region: Antioquia, Risaralda & Valle del Cauca.

Processing method: Washed

Altitude: 1,500 m.a.s.l.

 

A mix of arabica varieties, this espresso roast has an incredible rich aroma, and a pleasant acidity.

The green coffees from the three different regions in Colombia arrive at the Santa Teresita mill, where it  is weighted and a sample from each bag is taken for quality testing: cupping, and moisture levels are measured. Subsequently, the beans are graded.

After that, the coffee goes to a destoner and hulling machine, and a size grader, obtaining up to 7 screen sizes. This measurement refers to the size of the beans, which are grouped in similar sizes.

Finally, the coffee is cupped again and packed in sacs of 70 Kg, ready to be shipped to our premises where we carefully roast it to offer you a cup of espresso with notes of milk caramel, mandarin, creamy toffee, and chocolate chip cookie.

Learn how to pull amazing espresso shots here.