Colombia Valledupar Washed is a specialty green coffee from the Valledupar and Norte de Santander growing areas of northeastern Colombia, sourced through the Federación Nacional de Cafeteros de Colombia — the FNC — and produced from the 2025/26 fresh harvest. Washed processed, scored SCA 83 plus, and well-sorted to screen 17/18 (52%) and 15/16 (48%), this lot delivers a dense, structured cup built around cocoa, walnut, pepper, spice, and lime — a bold, savory profile with medium-high citric acidity and a dense coating body that makes it a strong and reliable base for espresso blends and dark roast programs. Density at 1,052 g/L confirms high bean density suited to even development at production roasting scale. Cenicafé 1, Castillo, and Colombia varieties, 1,200 to 1,800 masl. Available in 1 lb, 2.5 lb, 10 lb, 15 lb, and 30 lb. Ships across Canada. Wholesale supply available. Cup profile + Aroma Cocoa, roasted walnut, warm spice, fresh lime Tasting notes Cocoa, walnut, pepper, spice, lime Acidity Medium-high Citric, clean, structured Body Dense Heavy, coating, structured Finish Long, spiced, lingering cocoa and walnut depth Roasting guide + At 1,052 g/L density this is one of the denser washed Colombian greens in the catalogue. High density means slower heat absorption and more time to first crack — adjust charge temperature and roast time accordingly versus lower-density Colombian lots. The Cenicafé 1, Castillo, and Colombia varieties give clear, well-defined first crack signals. The cocoa and walnut character develops progressively through medium development and deepens significantly into medium-dark and dark — this lot is designed for espresso and dark roast programs and performs best with full development. Medium roast Drop 45 seconds after first crack. Cocoa and walnut most defined. Lime acidity is cleanest and most expressive. Pepper and spice present. Good for filter and drip where the structured, bold character performs well. Medium-dark roast Drop 75 seconds after first crack. Dark chocolate and spice deepen. Citric lime transitions to a background brightness. Body at its densest and most coating. The primary roast level for espresso — exceptional under pressure and with steamed milk. Dark roast Drop 10 seconds after second crack. Bold, dark chocolate and roasted spice. Heavy coating body. Suited to commercial espresso blends, French press, and high-volume dark roast programs requiring consistent density and structure. About this coffee + Valledupar sits in the César department of northeastern Colombia, bordering Venezuela, at the foot of the Sierra Nevada de Santa Marta — one of the world's highest coastal mountain ranges. Coffee grown in the elevated areas around Valledupar and the adjacent Norte de Santander department benefits from the Sierra Nevada's unique microclimate, where altitude, proximity to the Caribbean, and mineral-rich volcanic soils combine to produce a distinct cup character. At 1,200 to 1,800 metres above sea level the slower cherry maturation concentrates cocoa, walnut, and spice character into the bean in a way that sets this region apart from the more widely traded Huila and Nariño appellations. This lot is sourced through the Federación Nacional de Cafeteros de Colombia — the FNC — Colombia's national coffee producer organisation founded in 1927, representing over 500,000 coffee-growing families. FNC sourcing provides Colombia's most rigorous institutional traceability and quality documentation. The washed process is the traditional and dominant method across Colombian coffee production, removing the cherry skin and mucilage before drying to produce a clean, transparent cup where the terroir and varietal character come through with precision. The cocoa, walnut, pepper, and lime profile of this lot reflects both the northeastern Colombian terroir and the clean clarity of the washed process at SCA 83 plus quality. The density reading of 1,052 g/L is high for a washed Colombian lot at this altitude