Coffee Description
A dreamlike coffee experience that encapsulates balance. A full mouthfeel that makes you feel like you're still drinking a good old fashioned cup of coffee but balanced with an incredible silky feel. Citrusy and acidic notes balanced perfectly with a vanilla like sweetness and a touch of brightness that reminds us so much of a root beer float.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light
Variety
Tabi
Process
Carbonic Maceration
Elevation
1550 - 1750 masl
Region
Huila
About El Mirador of Colombia
In the world of differentiated coffees, we have been experimenting and evaluating
variables that help to improve the quality of the coffees that we handle in order to
offer an excellent beverage to our clients for more than 13 years.
The area of the farm is 31 hectares, where we have sandy-loam and clay-loam
soils with good conditions of organic matter that help to provide excellent nutrition
to our coffee plants. Our coffee cultivation is managed under semi-shade systems
to optimize the temperature regulation and photosynthesis effect in our coffee
trees.
Thanks to our research where we have recorded the data to be able to replicate the
protocol and thus give consistency to the process and therefore to the beverages
that are generated.
Our work center is in MACERATED, NATURAL, HONEYS AND EXOTIC processes
for which we have taken into account some considerations:
For these coffees we can work with any variety, where the starting point is a
minimum degree of ripeness of 90% and an average Brix degree of 20-24.
Our pickers are trained to achieve this objective and guarantee this first
quality filter.After the coffee arrives at the milling area, it is floated to eliminate by density
those dry grains, broken beans, leaves, and voids that could affect the
homogeneity of the fermentation process, in addition to improving the physical
quality of the coffee (yield factor).
For more than 13 years we have carried out different fermentations to our coffees
according to the varieties or profiles that we want to highlight in the processes.
Huila, Colombia
Theory Coffee Roasters
Roasting coffee was originally an escape fantasy/retirement dream for owner Sam LaRobardiere, until roasting equipment and some green coffee basically fell into his lap. Then as a hobby roaster, he began selling at a pop-up for community events and artisan markets, and in 2018 took the leap to open both a roastery and coffee shop.
Over the years, the folks at Theory Coffee Roasters have honed their coffee skills and built strong coffee-sourcing relationships. Along the way, they have had some fun achievements. Theory brought home the gold medal in the highly competitive espresso category at the nation’s largest roasting competition, Golden Bean North America, in 2018. Theory placed top 10 Overall in the Good Food Awards 2019. Shortly after, Theory Competed against 8 other roasters and won the Twitter Headquarter’s Brew-Off competition in 2019 becoming the sole coffee provider for the Twitter HQ in San Francisco. Theory was also included in the Food & Wine Magazine’s 100 Best Coffee Shops in America in 2019. They were also named as one of the top 30 Coffee Roasters in North America in Fresh Cup Magazine. Joel Lohner, roasting and production manager, placed as one of the top 3 in cup tasters at the Coffee Champ competition. Sam LaRobardiere and Joel Lohner both received their Q-Grader license, which is the equivalent to a wine sommelier in the coffee industry.
While Theory is motivated by the great accomplishments of the past, we continue to be even more excited about the future. Our commitment is to continue to bring our beloved customers even more award-winning coffees that are roasted to display the optimal balance of each coffee's best attributes. You can buy with confidence that Theory will deliver the best coffees in the world...right to your doorstep.
