Columbia Risaralda - La Celia

OriginColombia

Roast levelDark

ProcessWashed

Summary

A Colombian specialty coffee from the Risaralda region, La Celia area, produced by local smallholder farmers. The Castillo variety is grown on volcanic soil at 1300-1400 meters altitude, wet-processed and sun-dried. Roasted to a dark Full City level, offering a heavy, strong body with dominant chocolate and caramel notes, minimal acidity, and a dried fig aftertaste with an intense, bitter finish.

AI-assisted description, based on roaster & cupping data.

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Details

FormatBean

Roast profileEspresso

DecaffeinatedNo

Altitude1300 - 1400 m.a.s.l

VarietyCastillo

NotesCaramel, Dried Fruit, Chocolate, Fig

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The roaster

Coffeein

Coffeein is a small artisan roaster just over the border in Ipolyság, Slovakia, serving Hungary as its main market. It grew out of frustration — the team started reselling commercial coffee back in 2011, then set up their own roastery in 2015 once they realised how much better fresh, traceable beans could be. Founder Pál András and co. focus on single-origin, specialty-grade arabica across light, medium and dark, sourced 'straight from the farm' with a money-back guarantee for good measure. Sold online into Hungary, plus wholesale. A trustworthy, freshness-first pick for single origin specialty coffee in the region.

AI-assisted description, based on roaster & cupping data.

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