Colombia
Briyith Carolina Mulcue

Briyith grew up surrounded by coffee and started growing her own only 2 years ago. This is a classic Colombian profile with notes of plum acidity, a nougat body and sugary sweetness.

Washed process Caturra

Flavour: plum, nougat, sugary sweetness

Body: Acidity:

Roast: omni (filter + espresso)

Briyith’s coffee farm, named La Esperanza, is located in the community of Inzá. This municipality lies in a sacred valley beneath the mountains that separate Huila and Cauca. Boasting over 14 centuries of history and tradition from native indigenous tribes, Inzá is one of Colombia’s richest archaeological sites, housing the renowned Tierradentro Archaeological Park. Briyith comes from a lineage of traditional coffee growers. Throughout her life, she has been deeply involved in coffee production, developing a profound love for the craft. Inspired by her father, a lifelong coffee grower, Briyith and her husband Jonathan ventured into coffee growing on their own just two years ago.

Since starting, Briyith has shown a keen interest in continuing her education, refining her processes to enhance profitability and increase income. She recognizes that producing specialty coffee is an intricate process and savors learning from each stage. At Finca La Esperanza, she collaborates closely with her family to cultivate high-quality coffee in a loving and unified environment. This dedication not only improves their quality of life but also fills Briyith with pride. “I feel proud to know that with my farm and my coffee, I can improve not only my quality of life but also that of my family. That brings me immense joy,” she expressed.

Despite being relatively new to coffee production, Briyith manages with basic infrastructure and employs artisanal methods for processing her coffee. She is determined to upgrade the farm’s infrastructure in the near term to not only enhance the quality of her product but also to increase production scale and productivity. Briyith shares a unique bond with her coffee plants, believing in the power of communication and care. “I speak to the plants, I pet them, and they listen to me; they respond with gratitude,” she says, illustrating her deep connection and love for the coffee plants on her farm.

Learn everything about this coffee:

Ethical, traceable sourcing

This page has all the sourcing information (variety, process, region, story, importer, and more) that our importers share with us, and give us permission to use.

The transparency helps us talk confidently about the quality and background of our product, and it helps you know exactly what you’re buying.

Learn more:
Coffee page transparency legend
Our coffee philosophy
Our business approach

Fresh harvest coffee

We only source and roast coffee from each country’s latest harvest season (so the green coffee is never older than 1 year from the time of picking, processing and packing). This ensures the sensory qualities are always at their peak and unaffected by excessive ageing.

Roasted for espresso and filter (best enjoyed black)

Roast style: omni. Omni roasts are designed to brew and taste great both as espresso and filter. Our omni single origins generally sit on Agtron values in the ~70-60 value range. So, technically, they are somewhere in the lighter side of the medium spectrum.

Designed for espresso and filter brewing. Best enjoyed black.

Learn more:
Our Loring Kestrel S35 roaster
Our roasting style and approach

Best brewed within days 15-49 post-roast

The ‘fresh is best’ saying doesn’t apply to coffee (contrary to popular belief). Waiting before opening and brewing your bag of whole coffee beans helps develop peak flavour and acidity.

But heads up: if you buy pre-ground coffee, brew it as soon as possible.

Learn more:
Our recommended brewing window

Try our custom brewing recipes

Our recipes and ratios are tailored to our coffee sourcing and roasting styles, bringing the best flavour and feel out of each coffee.

For pour over, immersion, and other filter brewing styles, check our brew guides.
For our espresso single origins, we recommend a coffee:yield ratio of 1:3:

Dose: 20g ground coffee
Yield: 60g espresso
Total brew time: ~24-28 seconds

This is just a starting point! We encourage you to experiment, taste, and adjust to find the recipe that you enjoy the most.

Learn more:
Our espresso brew guide (single origin)
Brewing ratio calculator

Packaging and sustainability

Bags: ABA-certified home compostable (AS 5810-2010)
Labels: recyclable
Valves (only on +250g bags): general waste
Box and tape (online orders): recyclable

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Our packaging

Producer: Briyith Carolina Mulcue
Farm/Coop: La Esperanza
Country: Colombia
Region: Cauca
Altitude: 2045m above sea level
Variety: Caturra
Process: washed
Importer: Caravela
Body
Acidity
Tasting notes: Plum, nougat, sugary sweetness
Roast style: Omni (filter + espresso)

Variety

Caturra variety

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 Cauca region of Colombia

Attractive growing conditions afforded by its altitude, proximity to the equator and the protection afforded by surrounding mountains, enabling a stable microclimate year round. Cauca is a region also known for its World Heritage listed national parks, wildlife, and life-giving water sources

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.