colombia coffee
Sergio Aranda - Colombia
by libis specialty coffee · madrid, spain
expect macadamia. this is sergio aranda - colombia, a natural colombia from libis specialty coffee.
the bean
- origin
- colombia
- region
- huila
- process
- natural
- varietal
- pacamara, bourbon
- status
- in stock
common questions
What does Sergio Aranda - Colombia taste like?
the listed tasting note is macadamia, a soft, buttery, low-acid flavour. the natural process and pacamara and bourbon varietals typically add body and sweetness to that profile.
How is Sergio Aranda - Colombia grown and processed?
it is grown in huila, colombia, using pacamara and bourbon varietals, and is processed naturally, meaning the whole coffee cherry is dried with the fruit intact before milling.
How should I brew Sergio Aranda - Colombia?
filter methods such as pour-over or french press suit natural coffees well, as they allow the sweetness and texture from the process to come through without masking the macadamia character.
about libis specialty coffee
a slow morning in chamberí has a particular pace, and calle de zurbano 61 fits it. libis specialty coffee is an independent roaster, which means the beans moving through this place started their life somewhere specific and got treated accordingly before they ever reached your cup. that matters more than most cafés make it sound. the regulars here know what they've got, and they come back with the kind of frequency that says something about consistency rather than novelty. chamberí itself is a residential district with real daily rhythms, not a tourist corridor, so the clientele tends to be people who actually live nearby and have already decided this is their place. if you're spending a weekday morning in the area, the cortado is where to start.
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