Deep, refined, and richly sweet, Tapasya is a washed Colombian coffee developed as our darkest roast without becoming bitter, smoky, or ashy.
Sourced through the Popayán Reserve Program in Cauca, this coffee is grown by approximately 75 producers at elevations between 1,500 and 2,070 meters. Our Medium-Dark roast develops notes of dark chocolate and toffee nut while preserving the coffee’s natural sweetness, structure, and clean finish.
Smooth, comforting, and lower in perceived acidity, Tapasya offers the depth dark-roast drinkers expect with the polished character of carefully sourced specialty coffee.
Tapasya was featured on Fellow Drops, highlighting how approachable and satisfying a thoughtfully developed dark roast can be.
Producer Group: Popayán Reserve Program
Origin: Popayán, Cauca, Colombia
Elevation: 1,500-2,070 masl
Varieties: Colombia, Castillo, Caturra, Catimor, Typica
Process: Washed
Tasting Notes: Dark Chocolate, Toffee Nut
Roast Level: Medium-Dark
Best For: Drip Coffee, Espresso, Immersion Brewing
Package Size: 10 oz (283 g)
Category: Traditional
Tapasya comes from Popayán in Cauca, Colombia, a region shaped by the Andes and known for its stable growing conditions and excellent coffee-producing topography.
The Popayán Reserve Program works with approximately 75 growers and emphasizes quality, consistency, and long-term producer relationships. Quality-based premiums of up to 20% above market price are offered following individual lot assessments.
Coffee grows between 1,500 and 2,070 meters in volcanic ash soils with moderate temperatures and consistent rainfall. These conditions provide a sweet, structured, and balanced foundation for roasting.
After careful cherry selection, the coffee is depulped and thoroughly washed to remove the mucilage. It is then dried on raised beds for approximately five to seven days until it reaches the desired moisture content.
This clean washed process preserves the coffee’s essential sweetness and structure, creating a stable foundation for deeper roast development.
Coffees from Popayán are often associated with sweet, citrus-driven profiles. For Tapasya, we develop the roast further to emphasize chocolate depth, caramelized sweetness, and a smooth, comforting finish.
The Medium-Dark roast brings forward:
Tapasya is our darkest roast, but it remains focused on sweetness and balance rather than bitterness.
Tapasya was selected for Fellow Drops, introducing this carefully developed Colombian dark roast to a broader community of coffee drinkers.
Its selection demonstrates that a darker roast can be rich and approachable while still expressing quality, sweetness, and origin character.
Dose: 34g, medium grind
Water: 560g at 202°F-205°F
Ratio: 16.5:1
Brew Time: 4:00-5:00
Tapasya’s deeper sweetness and lower perceived acidity also make it well suited to espresso, French press, and other immersion methods.
What makes good coffee so good? It comes down to the coffee solubles extracted into your water. The coffee industry has defined scientific benchmarks for perfectly brewed coffee, called the Four T's.
Temperature
A consistent brewing temperature between 196°F - 205°F is essential for the extraction of coffee solubles.
Time
A saturation time of 4 - 6 minutes releases the full flavor of the coffee without over- or under-extracting it.
Turbulence
Agitation of the coffee grounds generated as the water flows through the grounds creates even saturation.
Total Dissolved Solids (TDS)
This is the ratio of coffee solubles to water that the brewer extracts. The ECBC defines ideal TDS yield as between 18% - 22%, and the SCA refers to this as “the Golden Cup.” Moccamaster coffee brewers hit this mark every brew cycle.
