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Color Roasters

Color Coffee Roasters is the culmination of years of obsession, backyard tinkering, and the desire to spread the gospel of great coffee.

Color Flag Ship Store & Roastery: Located in beautiful Eagle, Colorado.

We're Heading to Mexico to Source Our Fresh Harvest Coffees - Orders placed between May 17 - May 21 Might Experience Delayed Shipping Times

Colombia La Victoria

Regular price $ 19.00

Unit price per 

only -10 left in stock




Our latest offering, La Victoria, is a group lot sourced from the foothills of the Huila Volcano in the Santa Maria and Palermo regions of Colombia. This lovely coffee showcases a sugary sweet profile and tastes to us like orange tootsie pops, caramel, dates, and dark sugars.  It's vibrant and has a great hefty body.  


ORIGIN: Santa Maria, Palermo, Colombia
PRODUCER: Community Lot
ELEVATION: 1600-2000 masl
VARIETY: Caturra, Castillo, Colombia
PROCESS: Fully Washed & Covered in Parabolic Raised Beds 
TASTING NOTES: Dark Sugars, Orange Tootsie Pop, Caramel, Citrus Zest

Farm Level
Our latest offering, La Victoria, is a group lot sourced from the foothills of the Huila Volcano in the Santa Maria and Palermo regions of Colombia. This lovely coffee showcases a sugary sweet profile and tastes to us like orange tootsie pops, caramel, dates, and dark sugars.  It's vibrant and has a great hefty body.  

This coffee showcases the exceptional quality and dedication of our "Productores del Futuro" (Producers of the Future) program, which aims to enhance productivity, quality, and overall well-being of farmers in the area.

    One of the standout contributors to this lot is Jamer Cubillos from Finca El Triangulo, a third-generation coffee grower passionate about preserving tradition and exploring innovative fermentation techniques. Through our program, Jamer has transitioned from traditional farming to a more advanced approach, focusing on improving cup quality through specialized fermentation guidance.

    La Victoria is a testament to the importance of consistency in coffee production. From the initial cupping at the regional station to the final cupping at the warehouse, each sack undergoes rigorous quality control. Only after approval is the parchment coffee carefully packed in grain-pro bags, ensuring its pristine state until milling.

    Brewing great coffee at home can be easy.  The essential tools are critical to making it happen.  They include:
    • Filtered water.  Spring water is ideal.  Removing chloride, sulfur, and iron is essential.
    • A burr grinder.  The more even the coffee particles, the better the coffee.  Burr grinders, whether manual or electric, will do a better job than "whirly-blade" grinders.  Invest in a burr grinder.  Your taste buds (and coffee roaster) will thank you.
    • A scale.  I know using a scale can seem a bit like you're doing something you shouldn't be.  Trust me, you can only brew consistently great coffee with a scale.  Water and coffee are hard to measure without one.
    • Clean equipment.  Properly cleaning your equipment is the only way to avoid stale and rancid coffee flavors entering your cup.  Please keep your equipment clean.  The sooner and more often you clean your gear, the easier it will be in the long run.  Add it to your ritual and thank us later.
    • Delicious and freshly roasted Color Coffee
    Now that you have the tools, the rest is easy.  There are infinite numbers of ways to brew coffee.  Here are some of our favorites, with links to coffee professionals who we admire and trust:


    In many cases, yes. However, our first priority is quality and flavor. Sometimes these priorities align and our producers are certified organic and/or fair trade. We always pay well above fair trade rates (which are quite low and don’t guarantee sustainability or quality).

    Often times, the producers we work with are too small to gain certifications. It’s expensive and laborious. Many of our producers are certified organic and fair trade, including many of our producers in Peru, Ethiopia, and Mexico.


    We recommend drinking our coffee within one month of the roast date. Most of our coffees taste best however within 2 - 14 days of roast date.

    For espresso, we recommend using coffee that has rested at least 7 days after roast date. This is because coffee gives off CO2 after roasting that can interfere with extraction. One way to get around this is to let your ground espresso dose sit for 30-120 minutes before pulling the shot. Email for more questions about this.

    If you are pre-grinding the coffee, we recommend drinking the coffee within one week of grinding.


    Yes, we can. Please select how you want your coffee to be ground at the time you place your order. Simply click on the arrow beside "Grind" and make your selection. If you need help choosing let us know the brewing method you will be using to prepare the coffee, in the notes of the order. And we will be happy to grind the coffee for you on our commercial grinder.


    These are in the works! We are compiling a bunch and even shooting some video, to help you brew like us at home.

    In the meantime...go here: Pour Overs Aeropress to get some expert advice.


    A weak brew could the result of a couple things.  First of all, you want to make sure you're using the proper amount of water and coffee.  If you use too much water or not enough coffee, you won't be able to get the strength you need.  A digital scale will ensure you can get the measurements right.  Start with 1 gram of coffee to 16 grams of water and adjust to taste!
    The second problem could be a grind size that is too course.  If the coffee bits are too big, you won't be able to pull enough flavor out and the brew will taste weak.  In general for drip coffee, the grind size should be the size of beach sand.  You can also use the brew time to help judge if you're grind is correct.  Most brewing methods should take between 3 and 5 minutes.  If it's going faster than this, it's likely your grind size isn't fine enough.  Grind finer and taste it!

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