Our Columbian Supremo coffee comes from Huila growing regions at an altitude of about 5,000 feet, perfect for growing some of the richest coffee in the world. The temperature variations during the day and night are essential to the quality of this Colombian. The low nighttime temperatures slow the ripening process to give the bean a relatively high level of acidity and complex sweet notes. The dry beans release a rich, refreshing aroma that remind us of baking spices and maple syrup. We really enjoy this Columbian Supremo at a medium roast to showcase its unique bright, snappy acidity—balanced between fruity and tart (citric). It has a light to medium body with a rich (rather than full or hearty) flavor with emerging hints of cocoa and a smooth finish. We recommend this roast to people who enjoy a rich cup of coffee with complex flavor nuances. It does not need much (if any) added sweetener. In fact, the rich acidity can be overwhelmed by added sweetener and milk if you’re not careful. We think this roast is best brewed using drip, French press, Aeropress, or pour over.