The Roses
Colombia Las Marias Natural Aji

Roaster Location: Flag of Czech Republic Brno

4.75(2)

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Roast Level: Light
Bean Source Country: Colombia
Bean Source Region: Huila
Varietal: Aji
Process: Natural

Producer: Las Marias - Moises Chaguala
Altitude: 1600 m. a. s. l.

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Reviews(2)

4.75(2)

2 ratings
Ratings here are based on aggregated user reviews of individual roasts from The Roses.
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Latest Reviews and Tasting Notes

  • Theodore (Ted) Chan, Managing Editor

    1106 roasts rated, avg score of 4.28

    5.00 - Average

    5.00 - Aroma

    4.50 - Finish

    4.50 - Flavor

    4.50 - Acidity

    4.50 - Balance

    A trippy and borderline insane roast. When I opened the tin I could smell chili peppers right away. It's spicy dark chocolate on the grind. It's quite appealing and the pour doesn't disappoint.

    This is a very fruity and funky coffee, but also super smooth and balanced. I got papaya, tamarind, and strawberry notes. The funk is a little bit malty. In the cup, I get a black licorice and slight clove. The licorice doesn't overwhelm the balance. It's a clean finish with a bit of black tea linger.

    An outstanding and unique roast!

    Cupping Method:Pourover with Hario v60, 14g/225g water, 200F. A rollicking start to The Roses Advent Calendar I got late!

  • Victoria S-C

    406 roasts rated, avg score of 4.32

    4.50 - Average

    Fruity and super interesting coffee!
    3 months ago · See more from Victoria

More Details

Roast Level: Light
Light roast coffee is a delicately roasted coffee that retains more of the beans' natural flavors and characteristics. Light-roasted coffees have bright acidity, complex fruit, and floral notes. Light roast coffee does not have less caffeine than darker roasts because caffeine levels remain stable during roasting.
Bean Source Country: Colombia
Colombian coffees are known for their balanced taste, featuring bright acidity, medium body, and a range of flavors, including fruity notes, caramel sweetness, and nutty undertones. Colombia's worldwide reputation for producing great coffee at scale is well-deserved. Increasingly some of the best microlot specialty roasts are coming from Colombia thanks to their expertise in cultivation and process.
Bean Source Region: Huila
The coffee-growing region of Huila, located in southwestern Colombia, is renowned for producing high-quality coffee due to a combination of factors, including its high elevations (1,200 to 2,000 meters above sea level), tropical climate with well-defined wet and dry seasons, rich volcanic soil, and diverse coffee varietals (such as Caturra, Colombia, Bourbon, and Typica). These conditions contribute to the slow development of coffee cherries, resulting in Huila coffee's bright acidity, medium to full body, and complex flavor profile, often including fruity, floral, and nutty notes. Combined with Colombia's strong technical expertise in cultivation and processing, results in some of the world's best specialty coffees.
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