Colombia Cafe Sofia

Roast Profile & Flavour Notes of Our Medium-Dark Colombia Cafe Sofia Coffee Beans

Colombia Cafe Sofia is wonderfully balanced with a silky body and creamy finish. The large beans – ‘Supremo’ are roasted medium just after the first crack where a sweet roasted aroma is noticeable. It is great for lattes and cappuccinos.

Colombia Cafe Sofia is a medium-full roast coffee, developed just past the first crack to bring out its natural sweetness while preserving its delicate acidity. This roast level enhances the coffee’s smooth, well-rounded body and creates a good balance between its rich and sweet characteristics.

The flavour notes of caramel, cocoa, and walnut result in a silky, easy-drinking cup with a creamy finish, ideal for both black coffee or milky drinks. The caramel adds a gentle, sugary warmth, while the cocoa introduces a mild chocolate richness. The walnut brings a soft, earthy undertone.

The flavours of cacao and walnut are matched with a fruit aroma and are simply irresistible.

Typically, Colombian coffee is high in acidity with heavy chocolate notes with some occasional fruity flavours. The acidity is due to the washed process, a method in which many Colombian coffees are processed.

How to brew Colombia Cafe Sofia Coffee Beans

No matter your brew method, Cafe Sofia offers a well-rounded, silky coffee with a delicious blend of sweet caramel, cocoa richness, and nutty walnut, perfect for any time of day.

Cafetiere (French Press):

Using a cafetiere will bring out the coffee’s rich, nutty undertones and enhance its smooth, full-bodied character. You’ll notice the walnut and cocoa notes coming through strongly, creating a comforting, mellow cup with a gentle sweetness from the caramel. The slightly heavier texture from the immersion brew will highlight the creamy finish, making it a great option if you enjoy a smooth, easy-drinking coffee.

Filter (V60 / Aeropress):

A filter method will bring out the coffee’s lighter side, enhancing its clean acidity and allowing more of the caramel sweetness to shine through. You might pick up on a slight fruit aroma in the background, balanced by the familiar walnut and cocoa base. The washed process gives the cup clarity and brightness, making it an elegant, easy-to-sip brew, especially in a V60. Aeropress can give a slightly richer version, with the caramel and cocoa rounding out nicely.

Espresso (Machine/ Stove Top / Percolator):

Expect a silky, balanced shot with a hint of roasted sweetness.

Pulling an espresso shot (18g in / 40g out, 23-25 seconds) will concentrate the coffee’s caramel sweetness and chocolatey richness, giving you a syrupy body with a lingering, nutty finish. The acidity is more subtle, making it perfect for milk-based drinks like lattes and cappuccinos, where the caramel and cocoa flavours blend beautifully with the milk.

Colombian Coffee Production

Colombia is the South American hub of coffee, with 100% washed arabica being the country’s main export. Cafe Sofia offers a superb washed coffee, with light caramel flavours and an easy to drink acidity. With a perfect climate, soil quality and elevation, beans thrive in Colombia. It is often down to individual farms and the techniques practiced for certain varieties and flavours to develop.

It’s currently the third biggest coffee producer in the world. It is known to be rich yet mild and is extremely popular. This popularity is due to the geography of the country.

The volcanic soil, the elevations of up to 6,000 feet and the hot climate are all contributing factors.

Colombia only grows Arabica beans, which are known to be the higher quality bean over Robusta.

There is a long process from the beans growing in the ground to you sipping the delicious beverage out of your mug. You can read a more in-depth version of production here, but below we have summed it up for you:

• The plants flower, turning the coffee intro ‘cherries’ (beans)
• Beans are picked twice a year, usually during rainy seasons
• The beans are usually soaked, which helps to separate the different grades
• The beans are shipped to those who want green unroasted beans
• For those who don’t want unroasted, the green beans are roasted and turn a dark brown colour
• They are then ground and brewed and ready to be enjoyed!

A Quick History of Colombian Coffee

It’s not clear when coffee was introduced to the country, however some studies claim it was as early as the early 18th century. By 1860 it became the dominant export, with tariffs becoming the main source of income for the government. By 1912 coffee made up 50% of total exports. In 1938 Federation’s Agricultural Extension Service improved cultivation systems and helped improve the quality of the coffee growing, and it now generates income for over 500,000 farming families.