Dario Martinez
We’re back in Tolima with this delivery, a region that’s proving to be one of our favourites in Colombia this past year. Dario’s farm, Los Sauces is located in a small village near Rio Blanco.
He has been running the farm for around seven years, and is currently growing three varietals on the 7 hectare farm: the Caturra that we’re sharing in this delivery, as well as Castillo and Gesha.
Dario Martinez at the farm Photo: Caravela Coffee
Dario has been working with Caravela Coffee, our export partner in Colombia, for around two years and he says the move to specialty coffee is making a big difference.
By focusing on higher quality, he’s receiving premiums over commodity coffee prices that have helped provide better for his family, and improve his farm to produce even better quality coffee. He’s also able to focus on running the farm more sustainably.
Across the whole farm, he’s now producing mostly AA grade (the second-highest in Colombia’s grading system) and 20% the highest grade: AAA.
Photo: Caravela Coffee
On Los Sauces he also grows sugar cane, plantain and corn to diversify his income and ensure he’s producing crops throughout the year and not just the main coffee harvest.
 
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).
Learn how long and why you should wait in our brewing window recommendations.
Our brewguide recipes are easy to follow and designed to bring the best out of our 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.
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.
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
1:12
beans:water
ratio
To brew as cold brew we recommend using a 1:12 ratio of beans:water
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.
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 word ‘Tolima’ comes from the local indigenous language and means a “river of snow or cloud”.
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.
Discover a new single origin coffee from Sample every 1-5 weeks with no delivery fees.
No up-front purchase, and you can pause, cancel, or change plans at any time.
Flavours of purple Hubba Bubba, grape, lychee
Body Acidity
Natural Bourbon
July 2023 harvest
Roasted omni for filter and espresso
Burundi Gaharo onlineFlavours of white blossom, cane sugar, white peach
Body Acidity
Washed Gesha
October 2023 harvest
Roasted omni for filter and espresso
Bolivia Juan Carlos Huanca Gesha onlineFlavours of blueberry, green apple, panela
Body Acidity
Washed Kurume
November 2023 harvest
Roasted omni for filter and espresso
Ethiopia Adorsi onlineFlavours of honey, blackberry
Body Acidity
Washed Caturra, Castillo, V.Colombia
Roasted omni for filter and espresso
Colombia La Serrania Decaf online