Matthew - Colombia Supremo 17/18

Colombia Supremo 17/18

Matthew represents the pinnacle of Colombian coffee excellence. Colombia is the second-largest producer of coffee in the world and the largest producer of washed Arabica, exporting approximately 12.5 million bags annually - about 50 percent to the United States.

What makes Colombia truly unique is its size and varieties of terrains and microclimates. At every time of year, some part of the country is producing coffee, ensuring year-round availability of fresh crops.

The Supremo designation refers to the largest size of beans from Colombia - a screen size of 17 or 18. These are slightly larger than Excelso beans and are prized by roasters for their consistency, balance, and ability to showcase the clean, bright Colombian profile that has made this origin world-famous.

Understanding Supremo Grade

Colombia Supremo and Excelso are both quality grades, but they differ in important ways:

Technical Specifications

Colombia's Renowned Coffee Regions

Colombia has 32 departments and 22 coffee-growing regions. Our Supremo is sourced from a single region, though that region changes based on harvest timing. What remains consistent is the balanced, smooth cup profile with notes of fruit, chocolate and caramel.

Our single-region Supremo is carefully selected to deliver a balanced cup profile: smooth with notes of fruit, chocolate and caramel, medium body, bright acidity, and a pleasant, clean aftertaste.

Cup Characteristics

Colombia Supremo showcases the classic Colombian profile - balanced, clean, and versatile. This is the coffee that made Colombian beans world-famous.

Flavor Profile Development

Matthew's balanced Colombian profile works beautifully across roast levels, though it truly shines at light to medium roasts:

Roasting Guide for Colombia Supremo

Key Roasting Tips

• Bright acidity profile: Colombian coffees are prized for their brightness. Develop sweetness while preserving acidity for the classic profile
• Even bean size: Supremo 17/18 beans roast very uniformly - take advantage by aiming for consistent development
• Charge temperature: Start at 380-400°F for most home roasters
• First crack timing: Typically occurs around 8-9 minutes depending on batch size
• Sweet spot: Full City roast (between first and second crack) showcases the chocolate-caramel-fruit balance
• Don't overdevelop: Going too dark masks the clean, bright character that makes Colombian coffee special
• Cooling: Cool quickly to preserve brightness and prevent over-roasting
• Resting: Let beans rest 12-24 hours minimum. Colombian coffees are delicious fresh but improve for 2-4 days

Why Home Roasters Love Colombia Supremo

Colombian Coffee Excellence

Colombia's coffee industry is built on generations of expertise, ideal growing conditions, and a commitment to quality that's recognized worldwide. The country's mountainous terrain, volcanic soil, and perfect climate create optimal conditions for growing exceptional Arabica coffee.

What sets Colombia apart is not just the quality of the beans, but the consistency. The washed processing method used throughout the country creates that signature clean, bright profile that has made Colombian coffee the gold standard for balanced, high-quality Arabica.

When you roast Matthew, you're roasting a piece of coffee history - the beans that defined what specialty coffee could be and continue to set the benchmark for excellence today.

What Home Roasters Are Saying

Matthew vs. Our Other Beans

Want bright, clean Colombian character? Matthew is perfect. Prefer bold, earthy Indonesian? Try John. Looking for complexity in darker roasts? Luke's your match.