Excelso · Colombian

Flavor : Hazelnut, praline, caramel following with a long, dark chocolate finish

La Nina weather patterns have resulted in excessive and persistent rains across Colombia for the last 12 months. This has adversely affected growing, harvesting and transport of coffee.

The current lot is from Tolima which is our favorite Department. Tolima coffees have elegant dark chocolate, plum and sweet tasting cups.

Our medium roast level displays a beautiful, classic Colombian flavor profile with a perfect balance of sweetness, acidity and complexity.

Guide - Tolima is grown at higher altitude and will have a harder density. With harder beans you need to be mindful of the grind and dose accuracy for sufficient yield.

There is a delicious malic acid note here that will work wonderfully with dairy/alternatives added.

Orders will ship via AusPost or StarTrack for large, bulky orders.

A super example of Tolima's finest coffees. Rich in cocoa, plum and sweet acids with a delicious dark chocolate finish.

A delicious and well-rounded single-origin coffee. This 100% Arabica, medium-roast Colombian Excelso is a classic for a reason. It's the perfect choice for your milk-based espresso, delivering sweet, elegant flavours of roasted hazelnut, milk chocolate , and a rich aftertaste of caramel and toffee .

All milk-based coffees (flat white, latte, cappuccino) and as a smooth, balanced espresso

Format: Choose Whole Beans or Ground for your specific brewer.

Also Try: Our Organic Colombian Coffee for a different profile.

Our Colombian Excelso is smooth, sweet, and has a softer milk chocolate note that makes it incredibly easy to drink.

What sets this coffee apart is its "ZING"—a sharper, crisp apple acidity that cuts through milk beautifully, enhancing the rich caramel and toffee notes. This balance makes it a versatile, well-rounded coffee that hits the spot every time.

Our 20-Year Expertise: Why We Choose Excelso over Supremo

It's a common myth that "Supremo" is superior to "Excelso." In reality, these are simply physical size grades:

"Supremo" does not automatically mean better flavour. In our 20+ years of roasting, we've found that

Excelso beans often deliver exceptional sweet flavours, brighter acidity, and more fruit complexity.

While Supremo can offer more body, we find the vibrant, clean, and sweet cup of an Excelso is consistently more impressive.

Colombia produces some of the world's finest coffee, grown by over half a million (mostly small-scale) farmers. This small-lot structure means more care and attention is given to the crops, resulting in higher quality.

Colombia's vast, mountainous geography also means the coffee harvest is spaced across the full year. We leverage this by sourcing 6 to 8 different lots annually from various regions, ensuring our customers always receive the freshest, most vibrant beans available.

The beauty of Colombian coffee is its diversity. The lot you receive will come from one of these highly-regarded regions, each with its own unique "terroir."

Profile: A highly regarded district. Our lots from here (screen size 15+) are known for a soft, sweet flavour of honey and toffee, crisp apple acidity, a syrupy body, and a creamy cocoa finish.

Profile: These coffees truly stand out. They have a sparkling acidity and a clean flavour that is ideal for home espresso. Expect a medium-to-bold body with notes of chocolate, citrus fruit, berries, and currants.

As one of the largest growing areas, Huila coffees are known for being softer and more balanced. The primary attributes are classic milk chocolate and nutty flavours.

Profile: Harder to source but incredible. Located at one of the highest elevations, the colder air causes cherries to ripen slower, developing immense sweetness and acidity. Narino coffee is complex, intensely sweet, and (when we can get it) bloody fantastic.

Profile: A team favourite. Tolima produces some of the sweetest, most delicious coffees we've ever tasted, generating intense layers of chocolate and prized dark cocoa.

A Single Origin coffee comes from one identifiable country, region, producer, farm or lot. This allows the coffee’s individual character to be more clearly expressed than it might be in a blend.

Start with the flavour profile rather than the country name alone. Consider whether you prefer chocolate and caramel, fruit and sweetness, bright acidity, floral aromas or heavier body.

Balanced, full-bodied coffees with rounded sweetness are usually the easiest starting point. Colombian, Brazilian and some Central American coffees are often approachable choices for customers beginning to explore Single Origins.

Not necessarily. Single Origin coffees are valued for their distinctive character, while blends are designed to provide balance, consistency and a particular flavour profile. The better choice depends on what you enjoy and how you brew.

Yes. Many Single Origin coffees perform very well as espresso, although some are brighter, lighter or more delicate than traditional espresso blends. The result depends on the coffee, roast profile and brewing recipe.

Yes. Single Origin coffees are seasonal agricultural products, so availability can change as harvests, lots and supply conditions vary. Even when the country remains the same, the region, producer, variety or flavour profile may change over time. Often twice or three times a year.

Hazelnut, praline, caramel following with a long, dark chocolate finish

Flavour is influenced by origin, altitude, climate, soil, coffee variety, processing method, harvest conditions and roasting. These variables can create noticeable differences in sweetness, acidity, body and aroma.

We roast for a medium level that takes all of the attributes into consideration - flavour, complexity, sweetness, acidity, body, aroma and