Colombia Wella Coffee

A natural Colombian coffee with a medium to dark roast, featuring brown sugar, caramel, and almond notes with a full body.

The warmth of caramel and chocolate.. in every sip.

The "Wella" crop presents a classic, highly comforting Colombian experience thanks to the natural (dried) processing. The Castillo variety beans, grown at an altitude of 1900 meters, shine with warm notes combining brown sugar, caramel, almond, and chocolate.

Thanks to the "medium to medium-dark" roast, this cup features high sweetness, a full and balanced body that coats the palate with smoothness, and low to medium acidity that provides ideal balance and prevents any bitterness.

At Ninth Bar, backed by over 15 years of experience serving more than 3 million cups of specialty coffee from our Jeddah roastery, we precisely roasted this crop to be exceptionally versatile; it clearly reveals caramel and chocolate sweetness when brewed as a V60, and delivers a velvety, dense body reminiscent of liquid chocolate when prepared as an espresso.

Flavor Experience:

The sip opens with brown sugar sweetness, developing to reveal warm caramel and lightly toasted almond, settling on a rich chocolate background in a full body that leaves a warm, comforting sensation in the mouth.

Colombian Crop

Altitude: 1950m

Variety: Castillo

Processing: Dried

Roast: Medium to Medium Dark

Acidity: Low to Medium

Sweetness: High

Texture: Full and Balanced

Tasting Notes: Brown Sugar, Caramel, Almond, Chocolate

Brewing Recommendations

• V60 Drip Brewing - To highlight sweetness and balance:
• Ratio: 1g coffee to 15g water (1:15).
• Recipe: Use 20g coffee with 300ml water.
• Grind: Medium.
• Water Temp: 90 to 92°C.
• Note: It is recommended to adjust the grind size to preferred taste to control the density of the chocolate and caramel body.
• Espresso - To highlight density and chocolate:
• Ratio: 1g coffee to 2g yield (approximately).
• Dose: 18g finely ground coffee in the portafilter.
• Yield: 34 to 36ml of espresso liquid in the cup.
• Time: Ideal extraction time between 26 to 30 seconds. (Final dial-in depends on tasting the roast).

Why You'll Love It

• Classic Comforting Warmth: The blend of brown sugar, caramel, and chocolate delivers an experience reminiscent of warm, familiar desserts.
• Luxurious Full Body: The medium to dark roast and natural processing gave the coffee a consistent weight that coats the palate with smoothness.
• Completely Bitterness-Free: Despite the roast level, the high sweetness and low acidity ensure a very smooth cup.
• Amazing Brewing Versatility: Delivers two completely different profiles (clear sweetness in V60, and chocolate density in Espresso).

FAQ

1- Why was a "medium to medium-dark" roast level chosen for this crop?

Because this roast level works to maximize the brown sugar and chocolate notes resulting from the natural processing, giving the coffee its desired full body.

2- Does medium-dark roasting mean the coffee is bitter?

No, thanks to the dried (natural) processing which raised the natural sugar levels in the bean, the high sweetness overcomes any potential bitter flavors.

3- How does its taste differ between V60 and Espresso?

In the V60, caramel and almond notes will be clearer and more open, while in Espresso, the focus will shift towards chocolate density and a velvety body.

4- What is the "Castillo" variety?

It is a Colombian variety developed for disease resistance, known for its remarkable ability to produce cups with high sweetness and a full body, especially with developed roasting.

Colombia Wella coffee is a specialty coffee offered by the Ninth Bar brand. This coffee features the Castillo variety and a natural dried process at an altitude of 1950 meters. It undergoes a medium to medium-dark roast, and its prominent sensory notes include brown sugar, caramel, almond, and chocolate.