Colombian Coffee Beans

Colombian Coffee, Lot by Lot

Colombia is not one flavor. The coffees on this page come from four different growing regions, three different processing philosophies and one blend, and they taste further apart than most people expect from a single country. What they share is traceability: every lot names its farm or its producers.

From Huila to Tolima

Pomelo Brûlée comes from Finca El Placer, a 5-hectare farm at 1,700 metres in San Agustín, Huila, run by Daniel Mauricio Bolaños Zuñiga as part of the Asociación los Naranjos. Huila produces nearly 20% of Colombia's coffee, and 80% of its farms are under three hectares. Guavabanana is grown at El Vergel Estate in Fresno, Tolima, where the Bayter family treats processing like an open experiment. Purple Rain comes from Villa Lucía in Santa Bárbara, Antioquia, run by Andrés Cardona. Future Youth pools small trial batches from young producers across Quindío, the Andes, Sonsón and Armenia.

Washed, anaerobic and co-fermented

Pomelo Brûlée is an anaerobic washed Caturra: a 48-hour ferment, pulping, a second 72-hour ferment, then washing and up to 25 days on raised or parabolic beds. It drinks clean, with pomelo, salted caramel and vanilla custard. Guavabanana is an anaerobic natural that ferments 48 to 60 hours and rests 45 days in sealed bags before shipping. Purple Rain spends 96 hours sealed with sugar cane honey before drying as a natural. Future Youth is anchored by a red fruit co-ferment. Headshot is the exception: a washed blend roasted medium for espresso.

How to brew them

Brew the four light roasts as filter first. Pomelo Brûlée suits a V60 at 1:16 with water at 200 to 205°F. For the Labs lots we brew a pour-over at about 1:17 with water around 190°F, and give the bag at least ten days off roast. Headshot is built for espresso: 18 grams in, 36 grams out, over 26 to 30 seconds. For doses by brewer, see our coffee to water ratio chart.