Such balance here. Wildberry acids, vanilla custard sweetness, and a faint herbaciousness combine to produce a cup of significant decadence and refinement. San Sebastian Producer: 250 smallholder farms, all members of OCCICAFE Region: Huila, Colombia Varieties: Caturra, Colombia Process: washed, patio-dryed Great Colombia coffees are fun to roast--they succeed best when cooked quick and hot, which means they exude activity in the drum and personality in the cup the next day. That said, since it all happens so fast, the perfect doneness for each Colombia batch can exist in quite a narrow window of time and temperature. Fortunately, this is the kind of tough pitch we love knocking right out of the park. Roasts of this coffee are clean but decadent, and cool most deliciously and juicy. Having a number of Colombia lots on our shelf these days makes a decent statement about the sheer variety of flavor to be found in the country itself, and also reveals a bit more about our own process for labeling. Having coffees from the same country be Comfort offerings (San Sebastian, Regalo de Popayan), Adventure offerings (the Dandy espresso is currently a single Colombia) and a Special (Guarnizo), goes to show that the character of a certain coffee begins not with the roast or the brew method, but really completely with the quality and character of the green coffee and its terroir. As roasters we look intently for each coffee's true self, and want nothing more than to allow that to shine through.