LA COLOMBE TORREFACTION
NIZZA - Medium Roast
Sweet, Fruity, Nutty
Nizza is a medium roast blend that hits at the heart of sweet. It’s named for the city of Nice, France, hometown of some of the best honey in the world. True to its name, this coffee exemplifies a honey-sweet, roasted nuttiness. It’s one of our longstanding favorites, and the coffee we use for espresso in all La Colombe cafes.
BRAZIL - COLOMBIA - CONGO - NICARAGUA
BRAZIL - BLUE DIAMOND
REGION: Cerrado Minero
PROCESS: Pulped natural
ALTITUDE: 800-1,300 meters
CUPPING NOTES: Sage, dried apples, roasted peanuts
Why you'll love it: Brazilian coffees are known for their deep cocoa notes. One of our more darkly roasted single-origin coffees, this natural-processed coffee has strong sweetness and nuttiness.
Story of the bean: In the 1940s, coffee consumption was beginning to soar and Brazilian coffee producers struggled to find a coffee tree that could withstand the strong winds and rain in the tropical savannas south of the Amazon. The solution was a hybrid plant called Catuai, a highly productive dwarf variety prized for its sweetness. With rich chocolate flavor and a full body, the Blue Diamond is a shining example of a Brazilian Catuai.
CORSICA - Dark Roast
Full Bodied, Chocolatey, Roasty
It’s a coffee you know and love, with deep, dark chocolate tones and a bold coffee flavor. Named for an ancient island in the Mediterranean, Corsica’s cocoa notes pair beautifully with milk or stand alone, making it the perfect filter coffee for a fulfilling morning.
BRAZIL, COLOMBIA, HONDURAS, MEXICO
COLOMBIA - SAN ROQUE
PRODUCERS: Asociacion San Roque
PROCESS: Fully washed and sun-dried
ALTITUDE: 1500-1700 meters
CUPPING NOTES: Clementines, Cherry Cola, Chocolate
Why you’ll love it: Colombian coffee has long been loved throughout the world for it's drinkability. This smooth, balanced coffee is our interpretation of the classic, popular Colombian style, with exceptional sweetness and subtle flavors of citrus, grape, and cherry.
Story of the bean: Producers in the San Roque Association process and dry their own coffees and deliver them to quality analyst, Duver Rojas, who tastes the coffees every day and pays incentives for the best beans The farmers' hard work on the steep hillsides unfolding below the San Roque Monastery and above the Magdalena River created this coffee of refined sweetness.
MONTE CARLO DECAF - Dark Roast Full Bodied, Chocolatey, Roasty
The quintessential classic decaf coffee with everything: rich flavor and aroma, full body and moderate acidity in perfect balance, yet without the caffeine. Monte Carlo is extraordinary in every brewing process from French press to filter coffee to espresso.
MEXICO - SIERRA SUR
REGION: Sierra Sur
PROCESS: Fully washed
VARIETY: Typica and Caturra
ALTITUDE: 1,700-1900 meters
CUPPING NOTES: Rose, Kiwi, Pecan
Why You'll Love It:
Cultivated with environmentally-safe fertilizers, pest management techniques, and strict water conservation, this cherished offering displays lively flavors of rose and kiwi at a level never before imagined in a Mexican coffee.
Story of the Bean:
Along the Pacific edge of the Sierra Madre del Sur mountain range lies the Sierra Sur region of Oaxaca. There, the SICOBI cooperative has organized coffee producers under a primary goal: to increase quality while protecting the local environment.
SICOBI is a Spanish Acronym which translates as the Community System for Protecting and Managing Biodiversity. This beacon of community-minded environmental stewardship has succeeded in producing rich, fruit-forward coffee unlike any from the region while making sustainability its top priority. We're proud to continue supporting SICOBI's vision of producing coffee in tune with the natural world by presenting this year's exceptional harvest.
ETHIOPIA - YirgZ
ALTITUDE: 1,850-2,100 meters
PROCESS: Fully-washed and triple-sorted
CUPPING NOTES: Lemon zest, peach, vanilla
Why you’ll love it: Heirloom coffee varieties from the Yirgacheffe region of Ethiopia are known for their citrus flavors. Sweet and refined, this bright Ethiopian coffee will please the perfectionist in all of us.
Story of the bean: Yirg for Yirgacheffe, Z for zero defect. Ethiopian coffees from the Yirgacheffe region are world-renowned as distinctively floral and aromatic. "Zero defect" means this coffee was triple sorted by size, color, and density until it reaches a point of near-perfection.
Workers at the mill are paid well to sort the coffee seeds by hand, meaning only the very best beans make it to La Colombe. This pure expression of these Heirloom varietals results in a coffee with sweet, citrusy notes.
MAISON ROUTIN 1883 FRANCE
With an excellence inspired by the natural beauty of Maison Routin’s birthplace in the French Alps, a veritable cradle of inspiration with fresh alpine air, water and indigenous flora, it’s little wonder then that 1883 syrups are recognized for their unrivaled purity. 1883 delivers a pitch-performance for the senses with an unmistakable purity that says “Made in France”
Europe’s first sensory analysis facility, Lab 1883 is guided by Jean-Noêl Jaubert’s work on the “aromatic spectrum” first researched at France’s CNRS. No fewer than 20 “noses” and “palates” are required to classify and define the complex array of sensorial emotions. The result? 2000 references that now comprise an official aroma archive: 1883’s chorus of flavors. 1883’s artisans create a myriad of innovative, unique offerings – distilling new sensations and eliciting memories. Naturally purity and absolute taste satisfaction are the hallmarks of a brand as diverse as it is testament to its unwavering commitment to excellence.