Colombia
Arley Yate Hernandez

Washed process Caturra

Flavour: pomegranate, orange blossom, blood orange

Body: Acidity:

We’re in Colombia for this week’s delivery, with a delicious coffee from Tolima. It’s from Arley Yate Hernández’s farm La Esperanza (‘Hope’) near the town of Rio Blanco.

Arley Yate Hernandez and family at El Esperanza Photo: Caravela

He’s shared some of his story in his own words:

I’m from Tolima, through out the years my parents taught me about coffee farming as it was my family’s main source of income and way of living.

We worked together to sustain our family. I bought my farm, La Esperanza ten years ago. Throughout the time one needs to adapt to the changes and progress, that’s what specialty coffee means to me, to my family.

We needed a better income so we start looking on how to get it with the things we had. Fortunately, we found [Sample’s Colombia coffee partner] Caravela and their prices based on quality of the coffee, right now there’s no other company with higher buying prices and I’m happy my coffees reach the quality grades.

My farm and way of farming is the legacy I’ll leave to my children, just as my parents taught me.

Coffee trees growing on the hills at El Esperanza Photo: Caravela

Arley grows around 7,000 coffee trees on El Esperanza, which is around 1,500 hectares in size. They’re all the Caturra varietal, which is one of the most commonly grown varieties in Colombia.

Sourcing and ingredients

100% Caturra coffee beans, provided by Caravela and roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

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.

1:16.7
beans:water
ratio

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

1:14.3
beans:water
ratio

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

1:12
beans:water
ratio

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

Producer: Arley Yate Hernandez
Country: Colombia
Region: Rio Blanco, Tolima
Altitude: 1800m above sea level
Varietals: Caturra
Process: washed
Body: Medium
Acidity: Medium
Tasting notes: Pomegranate, orange blossom, blood orange
Roast style: Omni (filter + espresso)

Varietals

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.