colombia coffee
Tablon de Gomez
by la mulita coffee · rye, usa
this is tablon de gomez, a washed colombia from la mulita coffee.
the bean
- origin
- colombia
- region
- nariño
- process
- washed
- varietal
- caturra
- roast
- medium
- status
- in stock
tablon de gomez is a washed caturra from nariño, colombia, roasted to a medium level by la mulita coffee. nariño is a high-altitude growing region in southern colombia, known for producing coffees with clean, defined acidity. the washed process removes the fruit before drying, keeping the cup clear and focused on the bean's natural character. at medium roast, expect a balanced cup that highlights brightness without tipping into roasty territory. it suits filter methods well, where the clean processing and caturra variety can come through clearly, a drip brewer, pour over, or aeropress at around 93°c will serve it best.
common questions
What does Tablon de Gomez taste like?
as a washed caturra from nariño roasted to medium, you can expect a clean, balanced cup with well-defined acidity and clarity, without the heavier body or fruited notes a natural process would bring.
How is Tablon de Gomez grown and processed?
it's grown in nariño, a high-altitude region in southern colombia, using the caturra varietal, and processed using the washed method, meaning the fruit is fully removed before the beans are dried.
How should I brew Tablon de Gomez?
a medium roast washed coffee like this works well with filter brewing methods such as pour over or aeropress, which highlight its clean cup and acidity without masking the origin character.
about la mulita coffee
the thing about la mulita is how they make 192 five-star reviews feel inevitable rather than impressive. walk into this sagamore road spot and you understand immediately why people drive across the seacoast for their morning ritual. the beans hit different here. not because they're chasing trends or shouting about single origins, but because someone actually gives a damn about what lands in your cup. regulars don't just come for caffeine. they come because consistency matters, because the barista remembers how you like it, because independent roasters like this one understand that good coffee is both science and stubbornness. chains can replicate recipes, sure. but they can't replicate the kind of care that makes you taste the difference between coffee that's roasted to fill quota versus coffee that's roasted to make your tuesday morning worthwhile. la mulita gets it right, cup after cup.
all coffee from la mulita coffeerye, usa
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