At Escapa, we know how important it is for athletes to wake up with energy—and what better way to do that than with a good cup of specialty coffee? Solo Coffee 226ers Speciality Colombia 1Kg Beans is a specialty coffee roasted in small batches to ensure its freshness and quality.
Without a doubt, coffee is one of the most widely consumed beverages in the world. However, not all coffees are created equal. At 226ers®, we’re committed to specialty coffee that ensures product traceability throughout the supply chain, offering high-quality coffee that’s socially and environmentally responsible.
SOLO COFFEE has been certified under the standards of the SCA (Specialty Coffee Association), one of the most important organizations in the coffee world, which plays a decisive role at various points in the coffee supply chain.
Specialty Coffee Colombia
This is a specialty coffee, so its quality begins the moment the best varieties of the Arabica species are selected—in this case, Castillo, Caturra, and Colombia. These varieties are grown at high altitudes, between 1,500 and 1,900 meters above sea level. Once they reach optimal ripeness, they are manually selected and sorted, discarding any that might compromise the final product. With the coffee cherries harvested, the process moves on to the next step: processing. Our Panches Siquila is produced using a washed processing method, resulting in a cleaner, brighter final cup. It is a well-balanced coffee with a profile highlighted by chocolatey notes, along with hints of nuts and a citrus touch reminiscent of orange.
Our Tips and Recommendations.
You can prepare it with milk or your favorite plant-based milk. However, be sure to try it black—whether as an espresso or using filter methods—you might be surprised by the result.
INSTRUCTIONS FOR USE.
1 kg package, whole beans: Adjust the dose and grind as needed according to your preferred brewing method, and prepare according to the manufacturer’s instructions.
For French Press, we recommend the following recipe:
35 grams with a medium-coarse grind (coarse salt texture).
500 ml of mineral water; ideally, use water with low to medium hardness.
Heat the water to 92–93 °C or simply bring it to a boil and then let it sit for a few seconds. Let the mixture steep for 4 minutes or until the grounds settle, then slowly push down the plunger, taking care not to disturb the sediment, to ensure a cleaner cup of coffee.
Enjoy a delicious cup of coffee!
