Coffee Description
An incredibly tasty coffee, a really good sweet and balanced coffee with a subtle acidity to it.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light
Variety
Orange Bourbon
Process
Natural
Elevation
1550 - 1750 masl
Region
Huila
About Elkin Guzman of Colombia
In the world of differentiated coffees, we have been experimenting and evaluating variables that help improve the quality of the coffees we handle to offer an excellent drink for our customers for more than 13 years. The area of the farm is 31 hectares, where we have sandy-loam and clay-loam soils with good organic matter conditions that help our coffee trees to have excellent nutrition. Our coffee farming is managed under semi-shade systems to optimize temperature regulation and the effect of photosynthesis in our coffee plantations. The processes that we have established are NATURAL-WASHED- HONEY-FREZZER, which we manage according to average Brix degrees to process 20° with an acceptance in the maturity scale of 90% mature grains, there are pH evaluations for final fermentation ranges which depends on the temperature of the dough and the room temperature.
The process:
This coffee is developed by us where the selected coffee is taken directly to drying for a time between 8 to 12 days for its NATURAL phase, then it is collected again and taken to tanks with water to achieve humidify the cherry for 24 to 36 hours to be pulped and taken again to drying as HONEY phase, for this cycle can have about 15 to 20 days of drying. The total drying time would be between 23 to 32 days.
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.
