Sourced by: Falcon Specialty
Around this time of year, I get particularly excited – fresh Colombian coffees are suited to land, and historically, they’re some of my favorite coffees of the year. Coffees grown in Colombia seem to have an incomprehensible range – from delicate and limey, to deep and jammy, to experimental and tropical, they cover a wide array of taste preferences.
Botz has carried a bunch of different Colombian profiles, all of which I’ve savored, but this year, Cristina and Antonio provided a coffee that may be my favorite yet. At Botz, we’ve long championed the “sugar bombs” of coffees, meaning when you take a sip, the sweetness and density of the coffee are undeniable. Cristina and Antonio’s coffee is borderline nuclear, bringing to mind my annual calorie coma at the tail end of Thanksgiving.
While I tend to stuff myself full of hearty turkey day favorites, my greatest joy is when my Mom and all her sisters reveal what they’ve brought for dessert (a friendly family competition of sorts)—cakes, cookies, specialty nut loaves, and my favorite…pies! This coffee reminded me of two types of pie fillings that consistently make appearances on my overcrowded plate: dark sweet cherry and fuji apple. Like the dark cherry goo, the acidity of this coffee is distinctly red (Taylor shout out! No shame! Be yourself!) and sweet-tart, leading to an apple cinnamon finish, with just a hint of dark chocolate chips (try a Botz chocolate chip cookie at the Weekend Tasting Lab, and you’ll see what I mean). Like a perfectly laminated crust (thanks Great British Bake Off), the richness and buttery body of this coffee will fill you with warmth and cheer. This coffee will go as fast as I eat my pie (speed of light), so I suggest satiating your sugar craving while you can!
***Please note that coffee orders are roasted, processed, and shipped on Wednesdays. The cutoff for orders is 12:00 pm each Tuesday.***