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Colombia La Cereza 1kg

Colombia La Cereza 1kg

Beans 1kg

We often select coffees for Singles Club that excite us because they taste of something other than coffee. La Cereza isn’t about that. Sure, it reminds us of a fruit tea infusion and has subtle stewed fruit and red berry notes, but what makes our hairs stand on end when we drink this coffee is it feels like someone turned the dials to 11. It’s so intense and sweet and juicy and complex. We’ve never tasted anything like this from Colombia before. Now available in a 1kg bag!

Acidity
Sweetness
Body
Producer La Cereza
Varietal Caturra, Colombia
Process Honey
Roast Filter
Qty
£27.10
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About This Coffee

Why do we like it?
“These go to 11”. This classic Spinal Tap reference is very appropriate when describing La Cereza. What makes this coffee so insane is its sweetness and intensity. We often select coffees for Singles Club that excite us because they taste of something other than coffee. La Cereza isn’t about that. Sure, it reminds us of fruit tea infusion and has subtle stewed fruit and red berry notes, but what makes our hairs stand on end when we drink this coffee is it feels like someone turned the dials to 11. It’s so intense and sweet and juicy and complex. We’ve never tasted anything like this from Colombia before.

Why does it taste this way?
Speciality coffee newbies Voicevale are the importers behind this gem. They work with La Cereza farm run by Andrés Ospina who has produced this insane honey processed Colombian. Honey (sometimes called “pulped natural”, sometimes “semi-washed”) is a process where the cherries are pulped and the seeds are left to dry with their sticky mucilage surrounding them. This causes a tiny bit of fermentation to occur, much like with naturally processed coffee, which accentuates “fruity” notes, but with an absence of fermented, or boozy notes. The intensity and juiciness is mainly down to the growing altitude, slow ripening of cherries and well-controlled and precise processing.

How we like to brew it?
This one’s more for filter than espresso. If you’re going to “spro” it, go for a long extraction to curb the intense acidity. For filter, go coarse and keep the bed shallow to highlight lighter fruit and tea notes, or go finer and hit up the mental sweetness and stewed fruits.