Columbia Asobombo

This coffee transforms across the roast spectrum, moving from tropical fruit brightness to maple syrup sweetness to marzipan depth depending on where you take it. At light roasts, it leans into tangerine and tropical fruit, layered over a base of honey and red apple that keeps it bright and juicy. Moving into medium, the tropical fruit character rounds out into maple syrup sweetness, with red apple and raspberry brightening the cup alongside turbinado sugar and almond for a fuller, more caramelized profile. Into medium-dark, brown sugar and tropical fruit shift toward dark brown sugar and marzipan-like nuttiness, with stewed red apple adding sweetness. By dark, roasted walnut and dark chocolate take over, rounding out the coffee's journey from bright and juicy to deep and nutty.

Each bag contains 12 oz. of coffee