The process of applying heat to green coffee beans to transform its chemical & physical properties,  resulting in roasted coffee beans that can be brewed.


It’s always great to have a classic coffee from a classic coffee country, like Colombia. We’ve enjoyed the cinnamon, caramel and citrus notes that roasting this selection with our #2 Classic Profile brings out.


Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.

Chinchina, Caldas


The farm & mill where the coffee cherry is grown & processed.

Various Smallholders

The Compañia Cafetalera La Meseta dry mill has a unique approach to sourcing the harvested coffees that it processes. Rather than only getting coffees from nearby growers, like most mills do, La Meseta brings coffees in from all over Colombia. The Muñoz family that owns the mill has relationships with individual farmers and cooperatives near the southwestern border with Ecuador, in the well-known region of Antioquia and other regions like Chinchina.


The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.


This selection is fully washed, or wet processed. In wet processing, beans are only dried after all the fruit on the bean has been completely removed. (Letting the fruit ferment first makes removing it easy.) This processing method:

  • Is the most common method used for coffee
  • Generally creates clean flavors
  • Produces a consistent profile


Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.

Caturra, Castillo, Colombia