Coffee Description
This Colombian coffee is elegant, complex and keeps getting better the more you sip it. Sweet notes of vanilla, chocolate and nuts are balanced by medium acidity and a slightly fruity fragrance. The mouth feel is smooth and buttery.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Medium
Variety
Tabi
Process
Washed
Elevation
1500 masl
Region
Risaralda
About Samaria Coffee of Colombia
The Osario family, owners of the Samaria farm in Risalda, Colombia, were the first farmers to introduce us to specialty coffee over ten years ago. We are honored to work with their delicious beans and continue to foster a strong and supportive relationship with them. These long term relationships sustain coffee producers and roasters alike.
We do not just work with them because they are lovely people, we truly believe they grow some of the most delicious coffee that we've tasted and we feel lucky to work with such a high quality product. They grow Tabi Varietal beans which is a hybrid between Bourbon, Typica, and Timor that was created in Colombia to help resist leaf rot. The beans have the delicious flavor and mouth feel of bourbon and typica coffees and the plants have the vigor and disease resistance of the Timor varietal.
More from the farmers:
Samaria Coffee is a story of immigrants from Antioquia, hard working people and with a great love for family and work in the field. The story begins with immigrants from Jardin Antioquia area. Mr Gerardo Escobar Mesa and Mrs Enriqueta Ceballos, adventurous couple of entrepreneurs who came to Belén de Umbria in 1934. Belén de Umbria belongs to Risaralda in Colombia located in the Western Cordillera and is one of the 14 Municipalities, its economy is based on agriculture and coffee is the main source of income. Belumbrense´s land located in a small town, very fertile soils and optimal climate for the coffee industry.
There, Mr Gerardo and Mrs Enriqueta began Samaria history with the purchase of a small piece of land. Over the years, thanks to an innate ability trader, possibly inherited from those roots from Antioquia, Mr Gerardo begins consolidating what is now Finca Samaria through buying small neighboring farms. Currently the fourth generation of this illustrious couple, eighty years later, the land still devoted to the coffee cultivation, preserving the inherited strength of Mr. Gerardo and his constant concern for the excellence of product out of their land.
Average annual rainfall: 2263 mm Average temperature of the Farm: 19 degrees Celsius. The variety of climates in highly productive soils with heights above sea level between 1000 and 2000 meters. It has an excellent aptitude for coffee cultivation since it has some special characteristics to be located in the middle intertropical zone that confers characteristics of rain, high humidity in the air and low oscillations of the temperature during the year which helps to the consistency of the profile of the cup.
Risaralda, Colombia
Equiano Coffee
We are a family-owned and operated roaster in Eugene, Oregon. We pride ourselves in sourcing and roasting some of the most delicious specialty grade coffees from Viet Nam, DR Congo, Cameroon, Brazil, and beyond.
Our Story:
In the 90s, you could find Okon and Gloria hanging out at Theo's Coffee House in downtown Eugene. Okon would sit inside and play chess, enjoying the rich smell of old books and freshly brewed coffee and the buzzing of conversations. The energy and culture of that coffee house ignited a passion in Okon for the way that coffee can connect people. After seeing an article in a magazine about Ethiopian coffee rituals, he realized that coffee was a part of his culture as well. He purchased a 1.5 quart copper pot and began roasting 10 ounce batches of coffee in his apartment.
"I think the real reason I started roasting coffee was to impress Gloria," Okon chuckles as he recalls seeing her sitting outside of Theo's and being mesmerized by her beauty. Gloria spent many years working as a barista at various coffee kiosks and at Perugino while pursuing her love for art and painting.
In between roasting 10 ounce batches of coffee in his apartment and owning Equiano, Okon took a deep dive into the world of specialty coffee. On a trip to Colombia he learned how much time and effort and care goes into growing specialty coffee. Each different farm, country and region grew beans that expressed different flavor profiles, aromas and textures. His goal as a roaster was to best articulate these flavors. Selling specialty coffee is not just a hobby for him, he is invested in the farmers and purveyors that he purchases from and fascinated by the process of expressing each bean to its utmost deliciousness.
"Gloria has taught me so much about being a barista, she's the one who makes this all work. I can nerd out on the specifics of the roast, but Gloria is behind the scenes, she curates the art, the atmosphere, the energy of the space," Okon says. They work as a team to bring not only the most delicious coffee to your lips, but to create a space that is warm, welcoming and inspiring. We may all be consumed by our phones and our daily tasks, but if we can smell and taste something so delicious that it brings us fully into the present moment, allows us to connect to our senses and to each other, than the love behind the coffee can be felt.
Bio written by Gracie Schatz.
