Coltrane | Colombian Medium Roast photo 1
Coltrane | Colombian Medium Roast photo 2
Coltrane | Colombian Medium Roast photo 3
Coltrane | Colombian Medium Roast photo 4
1 / 4

Coltrane | Colombian Medium Roast

$19.88

Colombia Single Origin | Medium Roast

Tasting Notes

Orange · Nectarine · Chocolate

About This Coffee

What sets John Coltrane apart is his unmistakable style and extraordinary range—a source of inspiration for our Coltrane coffee. This roast is a tribute to his artistry, with rich dark chocolate and bright citrus notes from orange and nectarine, allowing this Colombian coffee’s natural quality to shine.

Roasted to a medium profile, Coltrane has a mellow, sugary sweetness and a luxuriously smooth body. Each cup is a nod to Coltrane’s legacy, inspiring our pursuit of a coffee experience that’s nothing short of legendary.

Coffee Story

This coffee is produced by a cohesive group of farmers united by common spiritual and community values. They cultivate coffee in harmony with their indigenous belief system, respecting the integrity of the land and their surroundings.

Thanks to the high level of confidence and trust among members, they can unify and implement cultivation and processing techniques with agility, ensuring consistency in quality and low environmental impact.

Product Details

  • Origin: Colombia

  • Roast Level: Medium

  • Process: Washed

  • Flavor Profile: Orange, nectarine, chocolate, with mellow sweetness and smooth body

  • Available Sizes: 10oz, 1 Kilo, 5 lb

Brewing Recommendations

  • Best enjoyed as a pour-over or drip to highlight citrus and chocolate notes

  • Works beautifully as an espresso for a balanced, sweet cup

Why You’ll Love It

✔️ Inspired by the artistry of John Coltrane
✔️ Bright, sweet, and smooth flavor balance
✔️ Sustainably grown with respect for the land and community
✔️ A specialty coffee experience that’s both legendary and approachable

Size

Type

Variants and availability
  • 10 oz. bag / Whole Beans · Size: 10 oz. bag, Type: Whole Beans · $19.88 · In stock
  • 10 oz. bag / Coarse Grind · Size: 10 oz. bag, Type: Coarse Grind · $19.88 · In stock
  • 10 oz. bag / Medium Grind · Size: 10 oz. bag, Type: Medium Grind · $19.88 · In stock

How to brew

TasteMatch starting point · medium roast

V60 / pour-over

For this medium roast, pour-over is a balanced starting point for clarity and sweetness. Adjust grind and extraction using Hoffmann and Gagné’s guidance.

V60 / pour-over

Clean, bright, and sweet. The pour-over that shows off a coffee's origin.

Ratio
60 g/L (15 g : 250 g)
Grind
Medium-fine
Water
Just off the boil, ~93–100°C
Time
≈ 3:00–3:30
  1. Rinse the paper filter with hot water and discard the rinse water.
  2. Bloom with about twice the coffee's weight in water, then swirl and wait 45 seconds.
  3. Pour the rest in steady stages up to the full weight.
  4. Give it a gentle swirl so the bed drains flat and evenly.

Recipe references: James Hoffmann, Jonathan Gagné

Tasting notes & sources

Extraction, simply

Sour or thin coffee usually means under-extraction, so grind finer or brew longer. Bitter or drying coffee usually means over-extraction, so grind coarser or brew shorter. Change one variable at a time. Research from UC Davis's Coffee Center and Jonathan Gagné's writing explains the physics behind these rules.

Tasting like a cupper

Professional tasters score coffee on fragrance and aroma, flavor, aftertaste, acidity, body, balance, sweetness, uniformity and clean cup, following the SCA cupping protocol. You can borrow the same habit at home: smell the dry grounds, then the wet crust, then taste the coffee hot, warm and cool. Flavor opens up as the cup cools, so don't judge it in the first sip.

Using the flavor wheel

The SCA Coffee Taster's Flavor Wheel, built on the World Coffee Research Sensory Lexicon, works from the inside out. Start in the center with broad families — fruity, sweet, nutty/cocoa, floral, spicy, roasted — then move outward to specifics like berry, citrus, caramel or jasmine. If a coffee tastes "fruity," ask what kind of fruit. Naming flavors gets easier the more deliberately you compare cups side by side.

Acidity, body and sweetness

Acidity is brightness, not sourness: think citrus, apple or wine-like sparkle, and it's prized in high-grown coffees. Body is the weight on your tongue, from tea-like to syrupy. Sweetness signals ripe fruit and a clean roast. When a brew tastes flat or harsh, adjust the extraction first, then revisit what you taste.

Grown in ColombiaExplore it on the origins map