Coffee Description
This rich, complex coffee presents molasses and floral aroma, opening up into flavor notes of honey and orange. Medium body with a silky, syrupy finish that lingers.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light
Roast Level according to Crema
Refers to the roast level in comparison with all the coffees on Crema.co.
Light/Medium
Variety
Bourbon
Process
Washed
Elevation
1571 masl
Region
Quindio
About Jose Medina of Colombia
High in the green central Andes (Cordillera Central) where the mountains scrape the sky, we find El Placer, the coffee farm of Jose E. Medina. The Medinas have owned El Placer for 15 years, following a traditional Colombian wet process, fermenting their coffee for about 14 hours, then sun drying.
Jose is committed to sustainability, significantly reducing water consumption in the coffee process through the adoption of new technology, and has earned the coveted UTZ and Rainforest Alliance certifications for his coffee. In addition, Jose follows socially responsible practices, continually working to improve labor conditions for his employees.
Quindio, Colombia
Our coffee expert
Aubrey Mills
6+ years experience as Coffee Taster, Wholesale Director, barista and Coffee Quality Director.
Aubrey Mills is steeped in coffee. Not literally, of course, but since 2013, she’s been preparing and tasting coffee for a career. Initially as a barista at the Portland, OR Insomnia Coffee and Dapper & Wise, her job was to stay on top of quality and help customers find coffees they were excited about. This involved tasting all the coffees they’d be serving that day, dialing in espresso or approve a drip recipe.
She soon became Director of Wholesale at Dapper & Wise, where she regularly cupped at quality control cuppings with the team, hosted cuppings for the public and trained wholesale partners on proper coffee preparation. In the role of helping to maintain Dapper & Wise’s menu of diverse flavor profiles, roast levels and processing methods, Aubrey also visited coffee producing countries. She says, “Traveling to origin and experiencing the beginning of the coffee journey has given me greater perspective for how many variables can impact flavor in the final cup.”
Along with her on-point palate and killer coffee know-how, Aubrey brings creativity, sparkle and grace to everything she does, actively looking for opportunities to showcase the value of specialty coffee and address sustainability issues in the industry.
had this to say:
Aubrey Mills is steeped in coffee. Not literally, of course, but since 2013, she’s been preparing and tasting coffee for a career. Initially as a barista at the Portland, OR Insomnia Coffee and Dapper & Wise, her job was to stay on top of quality and help customers find coffees they were excited about. This involved tasting all the coffees they’d be serving that day, dialing in espresso or approve a drip recipe. She soon became Director of Wholesale at Dapper & Wise, where she regularly cupped at quality control cuppings with the team, hosted cuppings for the public and trained wholesale partners on proper coffee preparation. In the role of helping to maintain Dapper & Wise’s menu of diverse flavor profiles, roast levels and processing methods, Aubrey also visited coffee producing countries. She says, “Traveling to origin and experiencing the beginning of the coffee journey has given me greater perspective for how many variables can impact flavor in the final cup.” Along with her on-point palate and killer coffee know-how, Aubrey brings creativity, sparkle and grace to everything she does, actively looking for opportunities to showcase the value of specialty coffee and address sustainability issues in the industry.
"Comforting and approachable, this coffee is perfect for sharing with others. I taste almond butter and chocolate mousse, making this cup a great option for milk. "
Karlacá Coffee
As a child in Quindio, Colombia, Oscar Aldana spent many hours with his grandmother on her coffee farm, and with his father, who roasted coffee and sold it locally. He saw how coffee farmers like his grandmother and his friends were impacted by politics and changes in the Colombian coffee system. At 26, he moved to the U.S. to earn an MBA. Later on, he started a family and his coffee business.
Founded in 2013, Karlacá Coffee works directly with Oscar's friends who grow coffee--Finca La Morelia is owned by a college roommate--and offers often twice as much money to them as they would get for their crops from other buyers. In the States, Oscar and his team do a truly beautiful job roasting the beans before sharing them with avid coffee drinkers around the nation.
