Café Taza Colombiana

Albor reserva

The coffee of long afternoons. Sweet, round and without edges, for when the cup is not an impulse but a companion.

Grown at 1,480 masl in the El Rayo district of Marsella, Risaralda. Natural process: the whole cherry dries unpulped for 22 days on African beds. The result is a coffee of intense fruit and dense body.

Tasting profile
Notes of ripe strawberry, red wine and dark chocolate. High body, low acidity, long chocolatey finish.

Technical details
Origin: El Rayo, Marsella, Risaralda
Altitude: 1,480 masl
Variety: Colombia
Process: Natural
Drying: African beds, 22 days
Roast: Medium
SCA score: 87.0
Harvest: Main 2026

Suggested brewing
Chemex or French press, medium-coarse grind, 55 g/L, water at 94 °C. As espresso it pulls a sweet, full-bodied shot.

Packed with a one-way degassing valve. Best enjoyed within 90 days of the roast date.