About the coffee

Roasted at our coffee roastery south of Cambridge, Colombian beans are always a popular choice from our collection. Flor del Desierto, or flower of the desert, is sourced through Cuatro Vientos' network of selected farms in Acevedo, Huila. The Siete Soles Drying Complex and innovation center has 6,000 sq m (64.500 sq ft) dedicated to specialty coffee drying processes focusing on innovative practices and sustainability efforts.

If you are looking for the perfect fresh coffee to drink on its own without milk as a pour-over, or filtered, this coffee will provide a well-rounded, full body, chocolate, and fruit-forward with bright acidity.

Coffee origin and summary information

REGION - Huila, Tolima, Caldas, Risaralda and Antioquia

ALTITUDE - 1300 to 1900 m.a.s.l.+

PREPARATION - Natural

VARIETY - Castillo

Cupping and tasting notes

Master roaster's assessment

This bean takes some careful roasting to tease out the sweetness and still maintain the clarity produced by the high acidity. The high level steps followed are: 

• Medium temp to drying phase 
• Medium heat to end of maillard 
• Medium heat to first crack with increased airflow 
• Lower heat prior to first crack with 15-20% development time.

We slow down the roast to try and bring out the syrup flavours without compromising acidity.

Target Roast Profile

Charge Temp: 220
Roast Duration: 9-10 mins
First Crack: 9mins / 208c
Drop Temp: 220c