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C o l o m b i a n R o a s t C o f f e e |
 Freshly roasted Colombian coffee is rich in flavor, heavy bodied, has a bright acidity, and is intensely aromatic. There are two main regions of coffee production in Colombia: Medillín, Armenia, and Manizales (MAM) in the central region and Bogotá and Bucaramanga in the eastern mountainous region. MAM coffees are known for their heavy body, rich flavor, and fine acidity. Bogotá is less acidic than Medillín, but retains the richness and brightness. Bucaramanga is milder, often heavier bodied, and rich in flavor. |
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