Coffee Description
This nicely balanced pristine Arabica coffee is is loaded with robust character and pleasant aftertaste. Flavor notes of lime dance with rich raw sugar and chocolate malt with lingering hints of cardamom.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Medium/Dark
Roast Level according to Crema
Refers to the roast level in comparison with all the coffees on Crema.co.
Dark
Variety
Caturra
Process
Washed
Elevation
1,600 - 2,000 masl
Region
Cauca
About Villa Myriam of Colombia
This award-winning Espresso Roast is all about the beans, celebrating our tradition of a sustainable and productive landscape, one that is ideal for cultivating a full-flavored coffee, as well as our ethical treatment of all hands that it takes to get the bean from tree to cup.
Approximately 84 acres of Villa Myriam are planted in coffee trees, with other crops and forestry filling the 150 acres. Owner David Certain says, "Part of being sustainable is to allow for coffee to grow within its natural environment. At Villa Myriam, we do not touch or change the natural landscape of the farm; within our fields you will find natural forests, guaduales, and everything else that would grow naturally in the hills of Piendamo."
Another way the family ensures the farm is sustainable is by creating a loop of practices; it starts with coffee pulp, which is fed to pigs, which then produce waste that is fed to trout, which furnish food for local folks and workers in season. The remainder of the pulp is used for fertilizer. Villa Myriam is stewarded with care and "long vision."
Cauca, 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.
"A really solid dark roast, this coffee will be approachable to most traditional coffee drinkers. I taste baker's chocolate, Irish Soda Bread, and toasted walnut. The linger is long and dry with a creamy mouthfeel. "
Villa Myriam
Brothers Juan and David Certain find their roots in the coffee farm started by their grandfather, Joaquin Esteban, near the town of Piendamó. In the 1960’s Joaquin planted coffee on his land in an area where citrus crops were the norm. From that small beginning, Joaquin built, going on to become director of the Colombia Federation of Coffee Growers for the Cauca region. Now one of his sons cultivates more than 100,000 coffee plants on approximately 150 acres.
Juan and David grew up on the family farm, but eventually fled Colombia as political refugees, They settled in New Mexico and are as deeply involved in coffee as they’ve ever been, buying green coffee from their uncle on the family farm, and shipping it to their roasting operation in Albuquerque.
David says,
“Coffee for us is not just a drink. It’s not just a beverage, it's our family. It's our history. It's who we are.”
