In the collection of coffees by DABOV, we decided to present one typical taste coming from the producing countries. Therefore, relying on the rich tasting experience of our coffee seeker Jordan Dabov, we selected a typical Colombian taste for our Colombia by Dabov coffee. In other words, when you try this coffee, you will immerse yourself in the flavors of Colombian coffees – as you imagine them – warm, chocolatey, and smooth, with a coffee taste.
Colombia by DABOV is the best that the coffee world in Colombia has to offer this year, with its typical taste notes – sweet, chocolatey, with a hint of dried fig and a long sweet aftertaste.
To fully enjoy it, we would recommend consuming the coffee prepared on an espresso machine, coffee maker or cezve.
Colombia is a fiery country filled with vibrant culture, passionate rhythms, and vast nature. Its landscapes are diverse, from green coffee plantations to mist-shrouded mountains and sun-drenched Caribbean beaches, each offering a glimpse of the country’s riches.
When we hear “the taste of Colombia” we imagine exactly that – tempting colorful notes mixed in a harmonious palette suitable for the daily coffee ritual.
For this year’s selection, our coffee scout Jordan Dabov chose the harvest of Jairo Arcila, a third-generation coffee grower who runs the Santa Monica farm. Jairo spent most of his career as a coffee production and processing manager for one of the largest Colombian coffee exporting companies. The experience he gained in this position allowed him to make a bold decision – buying a coffee plantation where Hairo planted plants of the Caturra variety. For over four decades, Mr. Arcila has put his efforts into both his career development as a manager and his farms. Year after year he acquired new lands and today his family owns as many as 6 coffee farms! In addition to Arabica plants, his farms grow a variety of crops – tangerines, oranges, and bananas.
The Santa Monica farm is located in the so-called Colombian Coffee Triangle, which is known for its excellent coffee-growing conditions. It covers several areas, including Quindío, in which Santa Monica is located. The reasons are in order: the volcanic soils, rich in minerals, the temperate climate and temperatures between 18 and 28°C, as well as the heavy annual rainfall.
The altitude of the farm is about 1450 to 1500 meters, which has a favorable effect on the development of the coffee beans. Jairo Arcila is extremely precise when it comes to coffee processing. In Santa Monica, innovative methods are applied to preserve the harmony of flavor notes.
The beans are of the Caturra variety and are hand-picked, selecting only the ripest cherries and then removing the defective ones. The berries are then placed in tanks of water where they ferment for 30 hours before separating the beans from the pulp. The harvest is washed and placed in a controlled drying system until optimal moisture content is achieved.
All these steps lead to a drink with an intense and balanced taste – rich notes of roasted hazelnut combined with fruity nuances of dried fig and a sweet finish of brown sugar.
Enjoy!
