Ospina Premier Cru coffee Luxury Coffee Icon: Ospina Coffee - EAT LOVE SAVOR International Luxury Lifestyle Magazine
Food and Beverage

Luxury Coffee Icon: Ospina Coffee

Ospina Premier Cru coffee Luxury Coffee Icon: Ospina Coffee - EAT LOVE SAVOR International Luxury Lifestyle MagazineFrom the moment you open the bag the first sniff grabs you with its heavenly aroma. Warm, rich, deep flavor presents on the nose. Making the coffee, the flavors with the heat of the water intensify and fill the room with the taste pleasure that awaits.

Lift the cup to your lips, that first incredible sip, and you are instantly smitten!

Elite Coffee for Connoisseurs

When a coffee makes you weak in the knees, you know its a great one. Ospina Premier Grand Cru is that coffee. The taste is out of this world and unlike any coffee we’ve ever experienced. The flavor opens up on the palate like a fine wine and begs to be sipped and savored like one as well. From a family owned coffee growing business since the 1800’s, this is a must try coffee for coffee lovers and connoisseurs alike.

Historical Coffee Makers

The story of they’re family’s journey in coffee is fascinating and a part of the history of coffee growers. Ospina Coffee is the oldest coffee company in the world. Established in 1835 in Colombia, by Don Mariano Ospina Rodríguez. The pioneers of coffee growing in Columbia and Guatamala included Ospina Rodríguez.

When a coffee makes you weak in the knees, you know its a great one.

Ospina Coffee: Their Tasting Notes

OSPINA PRESIDENTIAL COFFEE, PRIVATE RESERVE

Premier Grand Cru™ Elevation: Grown between 6,800 and 7,500 feet. Aroma: Concentrated, fragrant, jasmine blossom like. Body: Delicate, full bodied and perfectly balanced. Flavor: Complex, rich, intense, nutty and velvety. Notes: Almond, caramel, chocolate and blackberry. Roast: Italian classic roast. Aftertaste: Delicious, refreshing and wine-like.

OSPINA ESTATE COFFEE

Premier Grand Cru™ Elevation: Grown between 5,900 and 6,800 feet. Aroma: Intense and flowery, azahar blossom like. Body: Robust, medium to full body and perfectly balanced. Flavor: Complex, rich, robust, fruity, nutty and floral. Notes: Chocolate, chestnut, caramel and raspberry. Roast: French classic roast. Aftertaste: Fruity, crisp, refreshing and wine-like.

OSPINA BAMBUCO COFFEE

Elevation: Grown between 5,000 and 5,900 feet. Aroma: Deep and fragrant, orange blossom like. Body: Medium body and well balanced. Flavor: Rich, smooth, fruity and nutty. Notes: Caramel, cinnamon, coconut and vanilla. Roast: Vienna classic roast. Aftertaste: Pleasant, refreshing and fruity.

Coffee Terms

The experience of drinking a fine coffee is enhanced with a little knowledge. From the Ospina website, here are some coffee terms to broaden your knowledge in the quest to better savor what’s in your cup.

Cupping

Is the technique used by cuppers to evaluate the flavor profile of a coffee. This systematic procedure compares two or more coffees that have been roasted to the same point, ground to the same fineness, and brewed to same amounts. Using spoons and their senses, experts evaluate coffees by different criteria, including body and aroma.

Flavor

The flavor is a term that encompasses all of the other cupping parameters. It is an overall evaluation of the coffee.

Body

Body is the weight of the coffee that can best be sensed by allowing the coffee to rest on the tongue and by rubbing the tongue against the roof of the mouth. Body ranges from thin, to light, to heavy and is a result of the fat content. The viscosity, however, results from proteins and fibers in the brew (Lingle, 4). Medium and dark roast styles will have a heavier body than lighter roasted coffees, but conversely will have less acidity.

Aroma

The aroma of a coffee is responsible for all flavor attributes other than the mouth feel and sweet, salt, bitter, and sour taste attributes that are perceived by the tongue.

Extraction

The amount of coffee that is absorbed or extracted depends on the coffee’s grind and exposure to water. For example, a French press with its relatively long brewing time should be coarsely ground to avoid over extraction. With espresso, the grind should be very fine to ensure extraction during the very short brewing process.

Crema

A foamy layer on top of Espresso coffee. The crema traps the fine aromatics and the light gaseous flavors that register on the palate. It keeps the flavors, which would other wise escape, locked in. The crema is the hallmark of a well prepared espresso.

www.ospinacoffee.com

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