Medium Roast - Colombia (Lead The Way Paula) 12 oz bag
Roast Level: Medium
Process: Natural | Score: 86
Varietal: Caturra
Flavor Notes: Cognac, Blackberry, Chocolate, & Oak
Recommended Brew Methods: Aeropress, Espresso
Preparation Suggestion: Americano, milky drinks and Macchiato
**Orders specifying ground beans will receive the grind size for French Press
Farm: Santa Elena, | Source: Colombia | Elevation: 1600 - 1800 ft above sea level
Roast Level: Medium
Process: Natural | Score: 86
Varietal: Caturra
Flavor Notes: Cognac, Blackberry, Chocolate, & Oak
Recommended Brew Methods: Aeropress, Espresso
Preparation Suggestion: Americano, milky drinks and Macchiato
**Orders specifying ground beans will receive the grind size for French Press
Farm: Santa Elena, | Source: Colombia | Elevation: 1600 - 1800 ft above sea level
Roast Level: Medium
Process: Natural | Score: 86
Varietal: Caturra
Flavor Notes: Cognac, Blackberry, Chocolate, & Oak
Recommended Brew Methods: Aeropress, Espresso
Preparation Suggestion: Americano, milky drinks and Macchiato
**Orders specifying ground beans will receive the grind size for French Press
Farm: Santa Elena, | Source: Colombia | Elevation: 1600 - 1800 ft above sea level
About the growers: Unique history of Paula 20 Brix:
Paula and Samuel are partners both in life and in business that shares their passions around coffee. They are the leaders of the production of specialized coffees in their farm Santa Elena in a town of the state Antioquia called Ciudad Bolívar. This is a privileged location at the biological corridor of Citará in the Southwest region of Antioquia.
Samuel and Paula, share a common vision of professionalizing coffee production with a low carbon footprint. Samuel has been a leader in the research sector and has worked closely with governmental entities such as COLCIENCIAS and Ruta N seeking to bring science and technology to agricultural practices. On the other hand, Paula worked in the financial sector leading commercial teams and today both are dedicated to the pursuit of sustainable coffee production.
Their process is innovative and outstanding. Starting with the system of harvesting and then passing to the fermentation stage where they carefully design different fermentation processes to get impeccable characteristics. Afterward, the beans get to the process of sun drying at an exceptional solar house that enables them to highlight the notes of the beans with controlled atmosphere in order to deliver natural and honey-processed beans. Once the coffee beans are ready, the storage and stabilization is as important as the other stages, they rest their beans for a period of time giving them the last touch of delicacy.
Santa Elena operates under the "cherry center" model in which their neighbors can deliver their harvested cherries and the team at Santa Elena can process them with their sustainable practices. This model allows Paula and Samuel to have control of the quality of the coffee beans and also benefit their neighbors.
Paula 20 Brix coffee is named after Paula Concha. It's a natural processed coffee that perfectly represents their innovative process that surprasses the traditional Colombian profile with the plus of fruity notes typical of the natural process. It is a good base for an espresso. Chocolatey and nutty cupping profile with plum, red wine and oak tree flavors.
