![]() ![]() There is no bitterness whatsoever - just the slightest hint of sweetness at the end of a long finish that almost tastes of ripe berries. The coffee is completely rounded and full. My job is to press down on the grounds and pour myself a cup.īy now, I know what’s coming. Then I order a French press and get the full treatment: First, I select the beans then the barista presents them freshly ground for another whiff, like a sommelier waiting for the go-ahead to pour a majestic Bordeaux finally, into a green Bodum press where hot water is poured over the grounds, the top is placed on and a timer is set to four minutes. It’s made on a shiny new Synesso machine and served in a beautiful earthenware cup the taste is earthy, nutty and deeply satisfying. I start with an espresso made from beans originating in the Mistrato Municipio (city) in the Risaralda Departamento (state). Three types of beans are offered for an espresso, with two dozen more jars on the counter for a drip, French press or pour-over. Just up a steep hill from an art house theater and across the street from a tiny park is Catacion Publica ( a narrow space with a large roasting and testing lab in the back. The up-and-coming area has cool restaurants and quaint shops with street vendors scattered throughout. My final stop is in the Usaquen section on the north side of town. There is acidity, sweetness and aftertaste, which is why his four Amor Perfecto stores offer cuppings (tastings) and flights of three single malts with three Colombian coffees to show the similarities between the two beverages. Velez said consumers should think about coffee like they would a single malt scotch or a pinot noir. Again, the aromas are more reminiscent of fruit or even caramel, rather than tobacco, and the taste is smooth and slightly fruity, instead of bitter and dark. On the front counter, glass bottles are filled with several varieties of beans, such as Minga Caucana from Cauca, picked at an elevation of nearly 5,900 feet. The lime green store, tucked away on a brick-lined patio, has a single Simonelli espresso machine. Like Azahar, Cafe Cultor ( sells its beans to stores around the city, but it has just two locations. There is absolutely no bitterness it’s completely smooth, with just the slightest hint of fruitiness, and I can see why adding cream or sugar would be akin to dumping ketchup all over a hot dog.īack in Zone G, yet another converted shipping container with a large porthole has become a must-stop for coffee fanatics. It takes a full eight minutes for my 400 milliliter Chemex to arrive, but the payoff is remarkable. ![]() You simply order your preferred method (espresso, French press, vacuum or Chemex, a pour-over method using an hourglass-shaped glass flask) and then wait. There is no island here full of metallic containers of cream, half and half, almond milk, sugar, simple syrup, agave nectar and stirrers. Sitting along a high counter at Azahar Cafe ( a converted shipping container next to a parking lot in the Chico Norte section of Bogota, I notice those well-dressed office workers on their breaks, enjoying black coffee and lattes. ![]() Velez credits the geography, of course - elevation and microclimates produce unique beans - but also the beneficio, or everything that happens after the beans are picked: selecting for ripeness, removing the seeds, fermenting them, washing, drying (sun vs. A simple espresso, consumed while standing at the Zone G location, reveals why: An even crema, or golden froth, stretches across the top the shot needs little - if any - sugar, as it goes down much smoother than the Italian beans I’m used to. Amor has won six of the last 10 competitions. Velez competed in the World Barista Championship that year (he came in 18th out of 26), but three years later, in 2006, he started a National Barista Championship in Colombia to help promote the brand and educate consumers. It was nothing but percolated Bogotanos were used to bad quality and bad processes.” All of the coffee here used to come from Italy. “It’s not easy for us to believe in ourselves,” said Cristina Botero, executive director of Alimentarte, a 3-year-old gastronomic conference revolving around Colombian traditions and innovations. RELATED: TRENDING LIFE & STYLE NEWS THIS HOUR What is surprising - to locals at least - is the newfound appreciation for the indigenous crop. The specificity and commitment to high-quality coffee isn’t surprising here, just a few hours from the verdant rolling hills that supply the world’s best baristas with their caffeinated ammunition. Additional decisions still had to be made with regard to the origin, elevation and length of roast the beans had endured. And these only referred to the type of extraction they wanted. The group of well-dressed professionals had several options for their midafternoon coffee break: espresso, Chemex, French press or vacuum. ![]()
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