{"id":110822,"date":"2024-07-15T21:00:39","date_gmt":"2024-07-16T01:00:39","guid":{"rendered":"https:\/\/letomcafe.com\/?post_type=product&p=110822"},"modified":"2026-05-14T18:08:42","modified_gmt":"2026-05-14T22:08:42","slug":"colombie-le-fort","status":"publish","type":"product","link":"https:\/\/lepetitroast.com\/fr\/shop\/colombia-le-fort\/","title":{"rendered":"Le Fort \u2013 Colombie"},"content":{"rendered":"

La Note du Torr\u00e9facteur<\/h4>\n

Torr\u00e9faction fonc\u00e9e, faite comme il faut. Un m\u00e9lange r\u00e9gional des hautes terres du Huila, en Colombie, avec cacao, m\u00e9lasse, et une finale qui tient sa place dans le lait. Espresso, cafeti\u00e8re italienne, partout o\u00f9 vous voulez du fort. Intense sans \u00eatre br\u00fbl\u00e9. Si vous avez grandi avec du caf\u00e9 fonc\u00e9 et que vous vous demandez ce que \"le meilleur caf\u00e9\" peut go\u00fbter, commencez ici.<\/p>","protected":false},"excerpt":{"rendered":"

\n
\n

Pour les Curieux.<\/h3>\n

Tout ce qu'il y a derri\u00e8re la tasse.<\/p>\n<\/div>\n

\n
Les grains<\/div>\n
\n
\n
Origine<\/div>\n
Colombie<\/div>\n<\/div>\n
\n
R\u00e9gion<\/div>\n
Huila<\/div>\n<\/div>\n
\n
Source<\/div>\n
M\u00e9lange r\u00e9gional<\/div>\n<\/div>\n
\n
Altitude<\/div>\n
1,500\u20131,800 m<\/div>\n<\/div>\n
\n
Vari\u00e9t\u00e9<\/div>\n
Castillo, Colombia, Caturra<\/div>\n<\/div>\n
\n
Proc\u00e9d\u00e9<\/div>\n
Lav\u00e9, s\u00e9ch\u00e9 au soleil<\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n
\n
Guide d'infusion<\/div>\n

Le Fort is built for strong drinks. Espresso first \u2014 this is where it sings, pulling thick and rich with cocoa up front, molasses behind, and a finish that holds its ground with milk. Moka pot, French press, anywhere you want body and backbone. It also brews clean as filter if that’s your thing, just know you’re leaving some of what it’s for on the table. This is dark roast done right: intense without being burnt, rich without being heavy. If you came up on dark roast and wondered what “better coffee” might taste like, start here.<\/p>\n<\/div>\n

\n
Approche de torr\u00e9faction<\/div>\n

Dark, with restraint. “Dark roast” means different things to different roasters. For most commercial coffee, it means pushing past the bean’s character until everything tastes the same \u2014 charred, bitter, one-dimensional. We take the roast deep, but pull it before that line. The goal is to keep the cocoa and molasses the Huila region is known for while building the body and boldness a dark roast should have. Deep color, full sweetness, no burnt edges. The cup should taste like dark-roast coffee, not like charcoal.<\/p>\n<\/div>\n<\/div>\n

\n
Score SCA<\/div>\n
84<\/span>
\n\/ 100<\/span><\/div>\n
caf\u00e9 de sp\u00e9cialit\u00e9<\/span><\/div>\n
\n
\n
<\/div>\n<\/div>\n
<\/div>\n<\/div>\n
0
\nSpecialty \u00b7 80<\/span>
\n100<\/div>\n

The SCA score is the global standard for grading coffee quality. Certified Q-graders cup each lot and rate it on aroma, flavor, body, acidity, and balance. Commercial coffee typically scores 60\u201370. Specialty grade starts at 80. Le Fort scored 84 \u2014 a clean, well-balanced cup. Dark roast done without cutting corners.<\/p>\n<\/div>\n<\/div>","protected":false},"featured_media":113389,"comment_status":"open","ping_status":"closed","template":"","meta":[],"product_brand":[],"product_cat":[149,51],"product_tag":[52,55,136,54,56],"class_list":["post-110822","product","type-product","status-publish","has-post-thumbnail","product_cat-bold-dark","product_cat-coffees","product_tag-coffees","product_tag-colombia","product_tag-le-fort-colombia","product_tag-single-origin","product_tag-strong","product_shipping_class-1-kg","first","instock","featured","shipping-taxable","purchasable","product-type-variable","has-default-attributes"],"yoast_head":"\nLe Fort | Le Petit Roast<\/title>\n<meta name=\"description\" content=\"Dark roast Colombian coffee from Huila highlands. Cocoa, molasses, full body. SCA 84. Espresso, lattes, moka pot. Cuts through milk. 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