Colombian Coffee: Medellin Supremo
This Colombian Supremo is our roastery’s most popular single-origin coffee—a true bestseller that has been winning over our customers’ hearts for years. The Supremo-grade beans (17/18) are grown on plantations in Medellín, in the Antioquia region—one of Colombia’s most renowned coffee-growing regions. Natural fresh roasting, washed processing, and careful bean selection ensure consistent quality in every cup.
Flavor Profile
In the cup, you’ll detect distinct notes of yellow apple, juicy red currant, and floral hibiscus. The flavor is clean and balanced—moderate acidity (3/5) harmonizes with subtle sweetness (2/5) and a full-bodied richness (3/5). This coffee shines equally well black or with milk—making it the perfect choice for espresso, Americano, and flat white.
Grain Characteristics
- Arabica varieties: Caturra, Typica, Bourbon, Colombia
- Finish: washed
- Elevation: 1,400–1,600 m above sea level
- Roasting: espresso, fresh every week
- SCA Rating: 82 points
Antioquia / Medellín Region
Colombia is the world’s second-largest coffee producer and the largest producer of washed Arabica. The Antioquia region, centered in Medellín, is located in the heart of the country’s coffee belt. Volcanic soils, an elevation of over 1,400 meters, and a stable microclimate ensure that the beans ripen slowly—and it is precisely this that gives them the characteristic purity of flavor and subtle complexity of aroma for which Colombian Arabica is prized around the world.
Frequently asked questions
Is this coffee suitable for making with milk?
Yes. Thanks to its balanced flavor and moderate acidity, Colombia Supremo Medellín tastes just as good black as it does with milk—it’s perfect for cappuccinos, lattes, and flat whites.
Can I buy this coffee in bulk?
Yes, special terms apply for coffee shops, offices, and wholesale buyers—click the “Order Coffee in Bulk” button on the product page or contact us by phone at +38 (068) 364-44-05.
How much coffee is needed for one serving?
The optimal ratio is 1:15–1:17 (coffee:water). For a Turkish coffee pot or cezve, use 10 g of coffee (3 teaspoons) per 100 ml of water. For a drip coffee maker—1–2 teaspoons per 180 ml of water per cup. For an espresso machine—10 g of coffee per 20 ml of coffee.
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