Colombia - Aldecoa Review

This week we are heading to a roaster from Houston, TX, whose family has been roasting coffee since 1926 – Aldecoa. We found a bag of their Colombia beans at our local HEB and thought we’d give it a try. Mr. Brew and I have grown quite fond of Colombia coffee and admire the depth of smoky, earthy flavors. Our expectations are high!

We brewed Aldecoa Colombia to our usual specs in the French press: 50g medium-fine grounds, 200℉ water, and a steep time of 3-5 minutes. The Colombia coffee has a mildly active bloom and a brighter, more acidic aroma than anticipated. That same acidity transfers into the flavor and is reminiscent of cherries. We expected more smoky tones from the Colombia coffee (as all previous experiences led us to expect) and were surprised by the brightness of this coffee. The cherry notes are strong and give a brighter, lighter body to the coffee overall.

Barista Note: Because this coffee has acidic qualities, we brewed it in a moka pot as a latte to see how the flavors would translate between brewing methods. Our goal was that we could darken the base of the coffee when brewed as espresso while adding some sweeter flavor notes to round out the whole cup.

In the latte we added a tsp of chocolate syrup and a tsp of hazelnut syrup to complement the cherry flavors in the Aldecoa Colombia. The chocolate was lost, but the hazelnut beautifully paired with the cherry notes and helped to add a nutty, creamy component to the coffee profile.

If you like your coffee a touch brighter with hints of cherry, give Aldecoa’s Colombia a whirl! And try brewing it as a latte and adding your own touch of sweetness.

Cheers,

Mrs. Brew