Colombia Dark - Organic

The countries and regions where the coffee grew. A region is a more local geographic description within an origin. Place names offer context but do not prove a particular flavor or identify a cultivar.

• Counter Culture: year-round coffees (opens in a new tab)

The coffee fruit is removed before the seeds dry. Remaining sticky fruit material is removed through fermentation and washing or mechanical methods. “Washed” describes preparation, not a higher cleanliness or quality grade.

Typical taste: Often bright and clearly defined, with noticeable acidity and a lighter body.

Results also depend on growing conditions, roasting, and brewing.

• Counter Culture: coffee processing (opens in a new tab)

A darker roast with more developed roasting character. It does not automatically contain more caffeine.

Typical taste: Often more bitter and less acidic than lighter roasts.

Results also depend on growing conditions, roasting, and brewing.

• National Coffee Association: roasts (opens in a new tab)

A combination of coffees selected by the roaster. Components may come from different farms, origins, or harvests and may change over time. A blend can be designed for a consistent sensory target.

• Counter Culture: year-round coffees (opens in a new tab)

Named types or selections of coffee plants. Plant identity is separate from origin and processing. A broad species name does not identify a specific cultivar.

This detail is not available in the roaster’s listing.

• World Coffee Research: varieties catalog (opens in a new tab)