What do these Spanish coffee beans from Colombia taste like?
Starbucks Colombia coffee beans, sold as a core product since 1990, come from the Narino province in southwestern Colombia. Roasters there nicknamed the lot Supermo, a grading term for Colombia coffee that favors the largest beans. In the cup the profile is a medium body with a smooth, balanced, mellow taste and a clear nutty aroma.
Beyond flavor, the bean inspired a dedicated Starbucks stamp whose design draws on Latin movie posters from the 1930s to the 1950s, mixing pre-Columbian drama references with modern theatrical elements. Among spanish coffee brands, this stamped release stands apart for collectors. A Korean researcher brewed the beans in a French press and shared tasting feedback from several teachers.
Among the roasted beans displayed in Starbucks stores, Colombia coffee beans are a favorite for many. It has a medium body, smooth mouthfeel, and nutty aroma. Created in 1990, it was dubbed "Supermo" by the roasters. This bean also inspired a special coffee stamp, with a design drawn from Latin movie posters of the 1930s and 1940s. Today, we'll not only discuss its flavor profile, but also bring you a hands-on record from Korean researcher Silen using the French press recommended by Front Street Coffee, as well as genuine tasting feedback from several Korean teachers. Let's see together whether it's worth enjoying at breakfast.
Walking into Starbucks' merchandise display area, besides the various cups that make you want to buy them all, what else is worth paying attention to? The answer is packs of roasted coffee beans.
The bean we're discussing today has a flavor profile of medium body, a mellow, smooth, and balanced taste, with a clear nutty note—yes, it's Colombia coffee beans. Don't worry, we're not talking about the Colombia of milk tea girl fame.
Colombia is located in the northwest corner of South America and is one of the world's three major coffee-producing countries. On July 20, 1810, the country declared independence from Spanish colonial rule. It has a population of 43.6 million and a land area of 1.14 million square kilometers.
The production region of this coffee bean is called Narino, a province in southwestern Colombia.
Narino not only produces quite delicious coffee beans, but also boasts many magnificent natural landscapes.
Back to the point: this bean is one of Starbucks' core products, launched in 1990. Starbucks' roasters call it "Supermo," a term used to grade Colombia coffee and select the largest beans. Colombia coffee is also an important component of many coffee blends.
Starbucks also released a stamp specifically for this coffee. The design of the Colombia stamp is inspired by Latin movie posters from the 1930s to the 1950s, carrying the legacy of pre-Columbian ancient drama, while cleverly blending the era feel of movie posters with more modern theatrical elements.
Colombia Coffee Stamp
For this post, researcher Silen in Korea made a special trip to the store at the back gate of the school to buy a bag of Colombia beans, and that afternoon brought it back to the school's international office to taste with the teachers.
Korean special correspondent researcher Silen (the same apron is available at the Shanghai Disney store)
The moment I tore open the bag, the aroma of coffee grounds rushed out, with a faint hint of cocoa.
Snapping out of the enchanting aroma, I put the freshly ground Colombia coffee into the French press, poured in water that had been sitting for 2 minutes while stirring, let it steep for 5 minutes, then pressed down the filter. By the way, I recommend the French press—it's really convenient for making coffee, and it's not expensive; you can buy one at Starbucks stores.
Four minutes passed, and the entire office was filled with the aroma of coffee. Then I poured coffee for each of the teachers present. After steps like smelling the aroma and slurping vigorously, the teachers roughly gave these impressions:
Teacher 1: There's some chocolate flavor in it, and then it feels a little bitter.
Teacher 2: Actually, I just tasted bitterness.
Teacher 3: It feels lighter than espresso, but much more aromatic than espresso, with a bit of a nutty taste.
Teacher 4: Mm, it's good! (- -)
Teacher 5: You can feel saliva being produced on both sides of your tongue, and then it just feels very smooth; I don't know why, but drinking it puts me in a good mood. (laugh-cry)
A note: The above teachers are all Korean, and they all have a daily coffee habit, so these judgments are relatively mature and reliable.
Combining the teachers' feedback and my own feelings, it can be summarized as follows:
This Colombia coffee has just the right acidity and body; it's a bean with a relatively balanced mouthfeel and flavor. It doesn't have the obvious burnt bitterness of dark-roasted beans, nor is the acidity sharp. Therefore, it's recommended for morning drinking (remember to pair it with a breakfast coffee invitation coupon—).
Recommended pairing: Dark chocolate croissant
This bean has a smooth mouthfeel, with moderate acidity and body. The dark croissant is bittersweet and fairly rich. Enjoyed together, they enhance the bean's layers on the palate, making the coffee's mouthfeel even richer.
Of course, besides this bean, Colombia also produces some Starbucks Reserve™ coffee beans, such as Colombia San Fermin.
The above content is compiled by CoffeeHunters, a coffee news website.
