Colombia - Eder Norman Toledo [Copa de Oro #2 Central Region]

Tasting notes

In the roaster’s words

Online and café exclusive release! For the past 4 years (and some years before that with smaller regional events), Osito have run the "Copa de Oro" competition in Colombia - running over the 3 main regions they buy coffee from. This is the first year Copa de Oro lots have come to the UK/EU (typically they'd all been snaffled by the US). This lot - the second place winner in the Central region, beaten out only by Hugo González's Gesha (who took top place for the entire competition) is this stunning Rosado lot from producer Eder Norman Toledo. We selected it because it tastes like a pre-2016 Kenya - the richest of purple fruits, we think it's like hot Ribena. With only a single vac-box of green, we're releasing this coffee exclusively for our online store and in the Scenery café. Brew Guide: Best Brewed with: Filter Lightest Roaster Influence: Sometimes the test roast just absolutely nails it and we feel we don't want to make any changes at all. It's a little bit closer to a "light" than a lightest because this coffee has SO much acidity and complementary sweetness that we don't want to take any off the table. Super rich and mouth smacking, it's a fast roast and pretty much straight down the middle for our style of roasting for a coffee like this Best Rested: 4+ Weeks Filter: 62g/L & 96°C, with rest we like to move down to 92°C Espresso: Turbos - 18g to 48g in 22-26s. Excellent soup We're tasting: Incredibly rich fruits of the forest aromatics - blind we'd say this was a classic Kenyan. In the cup it's vimto-esq with blackcurrant, blackberry, cherry, and ripe red gooseberry, with a juicy cloudy apple juice character. The cup is nicely balanced between the intense sweetness and bright acidity with a hint of umami, and as it cools we get a complex herbal/tropical note - reminding us of the vanilla & coconut of fig leaf. Traceability Country of Origin: Colombia Region: Las Palmas, Suaza, Huila Producer: Eder Norman Toledo Charry Farm: Los Andes Variety: Rosado Elevation: 1800 MASL Process: Extended Fermentation Washed: Cherries hand-selected and passed through a zaranda (sieve) to remove any debris, then floated to remove underripe cherries. Cherries then dry-fermented overnight before being de-pulped and the parchment fermented for a further 80 to 110 hours. Rinsed and transferred to raised beds inside a parabolic-style marquesina to dry for 15 to 20 days. Import Partner: Osito Harvest: Crop 25/26 - Arrived UK: Feb 2026. New Purchasing Relationship The Story F

Notes

Copa de Oro #2 Central Region lot; online and café exclusive; imported by Osito; harvest Crop 25/26, arrived UK Feb 2026; best rested 4+ weeks.