Currently, I’ve been drinking Starbucks’ Medium Colombia Blend. For those of you who have read my post about when I was trying their Blonde Veranda Blend, I wanted to continue with Starbucks and try one of their medium roasts as well.

This is obviously a little darker, but it has more of a bitter aftertaste. I like it though because it goes down very smoothly but also has a strong, lingering taste on my tongue. Supposedly, this roast is “balanced and nutty”, and though I can see the balanced part—it’s not over-the-top with flavor but I can still taste the bean—I cannot taste any traces of a nuttiness. I want to try another medium roast from Starbucks and then maybe move on to their dark roast before exploring some international flavors. I’ll be going to Paris for a study abroad this fall semester (!) so I’m sure I’ll be able to experiment with many flavors of coffee there.

Here’s what Starbucks officially says on their website:

Six thousand feet – straight up. Sounds extreme, we know. But high atop the majestic Andes, in a rugged landscape of simmering volcanoes, is where the finest coffee beans in Colombia like to grow. And just as there are no shortcuts through the dirt paths that crisscross the sheer slopes, we take none when it comes to nurturing these treasured cherries to gourmet perfection.

This Colombian marvel erupts on the palate with a juicy feel and robust flavors, a testament to the hearty riches of volcanic soils. Its remarkable finish, dry with hints of walnut, lifts this superior coffee into a class of its own. One sip and you’ll agree it’s worth every step of the climb.