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Colombia | El Mesón

78
Roast Level Chart
The units of measurement used in the chart are the AGTRON GOURMET SCALE and have been taken from ground samples, the value "zero" corelates to pure carbon while values over 100  would have an intense acidity therefore considered for us as underdeveloped.
ROAST LEVEL TASTE PROFILE  COFFEE EXAMPLE
LIGHT

86 to 100

Fruits, Sweet Kenya Blue Mountain AA (89)
MEDIUM 70 to 85 Caramelized Sugar, Mellow Team (80)
DARK 44 to 69 Smoky, Dark Chocolate St. Vincent (61)
VERY DARK 20 to 43 Very Smoky, Liquorice, Burnt Full French (34)

 *Higher numbers = Lighter roast

*Lower numbers = Darker roast

 

 

Roast Level Chart
The units of measurement used in the chart are the AGTRON GOURMET SCALE and have been taken from ground samples, the value "zero" corelates to pure carbon while values over 100  would have an intense acidity therefore considered for us as underdeveloped.
ROAST LEVEL TASTE PROFILE  COFFEE EXAMPLE
LIGHT

86 to 100

Fruits, Sweet Kenya Blue Mountain AA (89)
MEDIUM 70 to 85 Caramelized Sugar, Mellow Team (80)
DARK 44 to 69 Smoky, Dark Chocolate St. Vincent (61)
VERY DARK 20 to 43 Very Smoky, Liquorice, Burnt Full French (34)

 *Higher numbers = Lighter roast

*Lower numbers = Darker roast

 

 

Weight
Grind

Description

La Vereda el Mesonis, where Blen El Messon’s farm is located, lies in the western mountain range of the department of Cauca in the town of Morales. Its altitude above sea level ranges from 1500 to 1800masl and keeps an average temperature of 19-24C which is ideal for the production of coffee.

Coffee on the farm is grown under shade of a local fruit tree, guama, as well as bananas and citrus.

As part of Cencoic, project 121’s producers’ synergy has allowed them to train in the production of quality coffee and what is reflected that today through high quality coffee, whilst maintaining the safety net of community and colleagues. Blen El Messon has been an active member since 2012.

With the help from family, friends and neighbours, ripe cherries are harvested, pulped, and wet fermented for 15 hours before being taken to the drying beds under tarpaulin, where they stay until they reach 11.5% moisture.

VARIETAL

Castillo

ALTITUDE

1500 - 1800 metres above sea level

PROCESSING

Washed

TASTE

Chocolate / Plum / Caramel

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