Country, regions, mill: Colombia, Huila/Tolima and Pitalio La Plata Huila
Farmers: Multiple small farmholder lots
Species: Arabica
Varieties: Castillo, Colombian and Caturra
Processing: Eco pulpers, dry fermentation, mechanical and patio drying.
Pure Colombian, carefully roasted to bring out the stunning full, rich coffee characteristics of this amazing coffee. This a deep but delicate mouth with a wonderful aftertaste. This extraordinary coffee presents a wonderful accompaniment to breakfast as well as afternoon cake. Not many coffees can do that.
The Southern growing regions of Huila and Tolima produce some of Colombia’s most complex and sought-after coffees. Smallholders produce the coffee across diverse microclimates across the Cordilleras mountain ranges of the Andes. Both regions have two harvests, the main one and Mitica.
“We believe our Columbian Huila roast delivers a better profile flavour than any other Columbian Huila you will find on the market. This is, of course, largely due to the specific region from which we select our coffee together with our secret roast profile. We also sell it at a very good price, so good that it is half what others sell it for.”
Arabica beans are prized for their sweet, fruity flavours and higher acidity, elevating the taste profile of the blend. The beans’ sweetness ranges from caramel to floral notes, while their increased acidity adds vibrancy and brightness, resulting in a well-balanced and sophisticated coffee experience.
Single origin coffee refers to coffee sourced from a specific geographic region, often a single country or even a particular farm or estate. This type of coffee is celebrated for its distinct and unique flavour profile, influenced by the soil, climate, and altitude of the specific location where the beans are cultivated. By focusing on a single origin, coffee enthusiasts can appreciate the nuanced characteristics and terroir of the beans, experiencing a more refined and authentic taste that reflects the coffee’s origin.
Christopher Montrose Coffee represents the vision of the two founding directors, Christopher Lewis and Montrose Babb-Benjamin, known otherwise to their friends as Chris and Monty.
Their coffee experience brought about by individually having travelled the world is based on years of exploration. Over most of their life, thanks to upbringings in various countries, business travel, and of course, vacations, Chris and Monty have enjoyed savouring the best coffees, shrugging off middle-of-the-road tastes and screwing up their faces at the worst.
This unbeatable knowledge and understanding of what makes a superlative coffee experience has been further enriched by meeting, chatting and brewing with some of the finest coffee growers, importers, fellow roasters and baristas within the business. Their experience means they are perfectly placed to meet the demands in identifying, curating and otherwise creating a dreamy collection of great and highly individual coffee experiences.
Our pre-ground coffee is perfect for Cafetiere/French Press and Drip Brew/Pour-Over methods using say Chemex or Hario V60s etc. For Espresso Machines, Stove-top, AeroPress and other methods, buy whole beans and grind at home.
Coffee Grind: Medium
Coffee-to-Water Ratio: 1 tablespoon - 8 to 14g to taste of coffee per 6 to 8 fl oz of water.
Water Temperature: Between 195-205°F (90-96°C).
Brew Time: 4-6 minutes.
Additional Tips: Use fresh, filtered water for the best results. Adjust coffee grind size based on the machine's brewing time.
Coffee Grind: Medium to Medium-Fine
Coffee-to-Water Ratio: 1 tablespoon - 8 to 14g to taste of coffee per 6 to 8 fl oz of water.
Water Temperature: Between 195-205°F (90-96°C).
Brew Time: 2-4 minutes.
Additional Tips: Pour water in a circular motion to ensure even extraction. Experiment with pouring techniques to manipulate the brew strength to taste.
Coffee Grind: Coarse
Coffee-to-Water Ratio: 1 tablespoon - 8 to 14g to taste of coffee per 6 to 8 fl oz of water.
Water Temperature: Just off the boil (around 200°F or 93°C).
Brew Time: 2 to 4 minutes.
Additional Tips: After steeping, plunge the press slowly and steadily.
Coffee Grind: Coarse
Coffee-to-Water Ratio: 1 to 3 tablespoons - 10 to 30g to taste of coffee per 6 to 8 fl oz of water.
Water Temperature: Cold or Room Temperature.
Brew Time: 12-24 hours in the refrigerator.
Additional Tips: Experiment by diluting the concentrated cold brew with water or milk before serving.
It features a nutty flavour with a bright floral aroma, offering a deep but delicate taste.
Yes, it's suitable for espresso, as well as Mocha pot, filter, and cafetière brewing.
The beans come from the Huila/Tolima and Pitalio La Plata Huila regions in Colombia.
Its unique nutty and floral profile sets it apart from other Colombian coffees, which are often known for their mild and fruity flavours.
Use the brewing method that suits your taste preference, whether it's espresso, filter, or cafetière.
Keep it in an airtight container in a cool, dark place.
Coffee's origin greatly influences its flavour profile. Colombian Huila is known for its distinct nutty and floral notes.
Use a medium grind and follow your coffee maker's guidelines for water ratios and brewing time.
Yes, it's also suitable for espresso, Mocha pot, and cafetière.
Arabica beans, like those in Colombian Huila, are known for their sweet, fruity flavours and higher acidity, offering a more nuanced taste.
Medium roasting highlights the coffee's natural flavours, balancing sweetness with a mild body and acidity.
Yes, its smooth and rich profile makes it ideal for those who enjoy a milder, well-rounded coffee.
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