COLUMBIAN PARAISO COFFEE
Gareth Scully, Master Blender at Robert Roberts, tells us that the Columbian Paraiso Coffee is a mid morning one. No problem with that; mid-morning is my favourite coffee time and this one is just perfect.
Indeed, it is the fourth in 2011 Robert Roberts Connoisseur Club and keeps up the high standard set by Brazilian Bruzzi (Jan), Monsoon Malabar (Feb), Sigri A (Mar).
Scully: “Columbia produces some of the most complex coffees in the world and this little gem is no exception.” He felt a lighter roast was best to make this coffee “really deliver” and it was roasted for 11 minutes @191 degrees and released 30 seconds after the first crack.
The name Paraiso is taken from the village at the centre of the local co-op and I really enjoyed this one from the first sip. Tasty and well balanced, the flavour is complex and it has a long aftertaste, a classic coffee. Gareth suggested trying it both black and with milk saying the addition of milk and its cooling down effect give a little extra length to its body. Not too keen on the milk. Maybe I’ ll get someone else to try it.
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