For nine years we’ve been buying, roasting, and drinking Andino. You’d think we’d be tired of it by now. We were in grade school for nine years, and we sure got tired of that noise. But unlike grade school, Colombia Andino just keeps getting better.
Just in case this is your first year tasting Andino, here are the basics. Andino is an association of growers surrounding Bruselas, with most members growing alongside the Andes mountain range. Their coffee tends to be sweet and clean, with a creamy mouthfeel. It’s great with milk, and it’s great black.
The members of the Andino association are mostly lifelong, multi-generation growers. Unlike the co-ops of East Africa that can number in the hundreds, this is a relatively small group. Add that to the way that Colombian growers handle their own initial milling in backyard beneficios, and it makes sense that this group includes a diversity of styles and flavors in its small output.
That diversity is part of what makes our Colombia Andino lots such consistent crowd-pleasers. After nine years and about twice that many visits, we got the okay include some of their more exceptional neighbors along with our favorites,. So that’s what we did.
Maybe that’s part of why Andino keeps improving. Sometimes more really is merrier, and inviting new contributors makes a good thing even better.