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Albeirzon Prada Devia

Tres Esquinas

Albeirzon Prada, owner of Finca Tres Esquinas, comes from a lineage of coffee farmers, growing up amidst coffee trees. We’re finding notes of candied red apple and mulled wine.

Body     Acidity
Roasted omni for filter and espresso

The coffee growers of Los Vascos descend from early northern spanish settlers, with Los Vascos translating to “The Basques”. Their ancestral cuisine combines strong aromatic and natural sweet flavours like cherries and dark wines, notes of which can be tasted in the profile of their coffees today. The growers of this region consistently produce high quality coffee and continue to seek out ways to improve what they do.

Alberizon Prada, owner of Finca Tres Esquinas, grew up with coffee. His parents were coffee growers, and he was raised in and among the coffee trees. Today, he works on his own farm with his wife, applying everything that he learned from his parents to produce specialty coffee.

For Albeirzon and his family, high quality coffee means aiming to have fewer bean defects caused by actions on his farm. He achieves this by focusing on specialized tree care, picking only mature cherries, better post harvest techniques and investing back into his farm infrastructure.

They plan to increase the quantity of available coffee, while also increasing the quality of what they harvest. He wants to start replacing his Castillo trees for Caturra because he has noticed that Caturra is more productive on his farm.

Albeirzon is member of a cooperative called ASOTBILBAO, a group of dedicated producers committed to the sustainability of coffee as well as the soil in which it grows.


All the images and information about this coffee and its producers have been kindly shared by the importer, Caravela, and edited by us, Sample Coffee (unless linked to or credited otherwise).

Resting beans inside the sealed bag helps develop peak flavours and acidity

Learn how long and why you should wait in our brewing window recommendations.

Try our brew recipes and videos

Our brewguide recipes are easy to follow and designed to bring the best out of our coffee.


To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose
g yield
View the how to brew espresso (single origin) guide.


To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans
g water
View full recipes and videos in our brewguides


To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans
g water
View full recipes and videos in our brewguides


To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans
g water
View full recipes and videos in our brewguides






1750m above sea level






August 2023





Tasting notes

Candied red apple, mulled wine

Roast style



Caturra varietal

Caturra is a natural mutation of Bourbon that was originally discovered in Brazil in 1937, considered to be the first naturally occurring mutation ever discovered.

The location

Coffee from Colombia

Colombia is one of the largest coffee producers in the world and benefits greatly from having one of the most unique and complex set of micro-climates of all coffee producing nations.

The Tolima region of Colombia

The word ‘Tolima’ comes from the local indigenous language and means a “river of snow or cloud”.

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.

Coffee delivery: coffee in resealable bag and farm information card

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