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Colombia Tolima Regional Excelso
$6.00 - $268.72
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Country: Colombia
Region: Tolima
Coordinates: 4°15'36.0"N 75°13'48.0"W
Farm: Multiple regional producers
Altitude: 1600-2200 m.a.s.l.
Grade: Excelso
Varieties: Castillo, Caturra
Processing: Washed
Marks: 003-0037-2482
Reference ID: HA-26126-02
Humidity: 11.90%
Density: 1.20 g/ml
Harvest Date: April, 2026
Arrival Date: July, 2026
SCI Cupping Score: 84.25
- Fragrance of cherry, chocolate, and soft orange blossom with a wet aroma of dark chocolate and hazelnut. The cup has flavors of rich chocolate, sweet panela sugar, and nougat. A medium citric acidity is balanced with a heavy body and dark chocolate finish.
- This washed Colombian coffee is incredibly versatile and lends itself to a multitude of roasting profiles. At a lighter roast, the coffee will have a prominent juicy citric acidity and raw sugar sweetness. To achieve this cup character, utilize a higher charge temperature and heavy heat application. This is a high density washed coffee that can handle high heat. At a medium roast, the coffee will exhibit more of the chocolate and nutty notes. The raw sugar sweetness will transform into notes of caramel and the acidity will be reduced. The dark chocolate finish will become more pronounced. To achieve this cup profile, you will want to extend time spent in the caramelization (late Maillard) as well as extending the post crack development time. This is also a coffee that will do very well in a dark roast. The dark roast will bring forward the flavors of dark chocolate, deep caramelized sugars, roasted nuts, and some brown spice. This cup profile will have muted acidity and a thinner body. To achieve this cup profile, focus on extending the post crack development time with a steady rate of rise. In the final stages of a dark roast, the coffee will need very little heat energy to continue the roasting process.
Tolima is Colombia's third largest coffee producing department.
The Tolima department that spans nearly every tropical mountain climate, from glacial zones above 5,000 masl to warm valley floors around 400 masl.
This lot is grown on volcanic ash soils between 1,600 and 2,200 masl, fully washed and dried on raised beds or patios following traditional practice. The combination of favorable growing conditions, soil characteristics, and careful wet milling and drying by the region's farmers gives Tolima coffee its clean, heavy bodied, sweet cup profile.