Colombia Eduar Giraldo Olaya: Sample Coffee Roasters

Colombia
Eduar Giraldo Olaya

Eduar comes from a long line of coffee farmers, including his parents and grandparents. From a young age, he purchased his first plot of land to begin his own coffee production, before focusing on specialty farming in 2020. His coffee has notes of blood plum, toffee apple, and blackcurrant.

Washed process Tabi

Flavour: blood plum, toffee apple, blackcurrant

Body Acidity

Roast: omni (filter + espresso)

In the coffee-driven municipality of Planadas, located in the south of Tolima, Eduar Giraldo lives with his wife, Diana Lorena, where they own two coffee farms, La Esperanza and Las Delicias. Eduar comes from a long line of coffee farmers, including his parents and grandparents. From a young age, he purchased his first plot of land to begin his own coffee production. Around 2020, he decided to focus on producing high-quality coffee to gain recognition and stand out in the market. This decision has led to improved earnings and a better quality of life for his family, allowing for enhanced farm management and a more profitable business. Over the years, Eduar has acquired additional land and made upgrades to his farm infrastructure.

In 2023, Eduar had the opportunity to travel to Brazil through a project funded by the Tolima Department. There, he learned about their coffee processes and technical advancements, which motivated him and inspired him as he observed different coffee cultures and practices. For Eduar, the health of the soils, water sources, and coffee varieties on his farm are what make it special.

When it comes to processing his coffee, Eduar starts with careful cherry picking, selecting only the ripest cherries. These are placed on a tarp to rest for 24 hours. After resting, he floats the cherries to remove defective ones before pulping them without the use of water. The beans then undergo fermentation for 55 hours inside closed plastic bins, followed by a single wash.

Once washed, the coffee is taken to covered drying beds, where it rests for 15 days. After drying, the coffee is collected and rested for 3 to 4 days inside GrainPro bags. Next, the coffee is placed in a mechanical dryer with a maximum temperature of 35°C to reach an ideal humidity level of 10% to 11%. Once the coffee has reached the desired humidity, the parchment is manually selected and stored in GrainPro bags for 10 days to stabilize before being taken to Caravela’s purchasing station in Planadas.

Sourcing and ingredients

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

Country grade: Excelso (Colombia) ?

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: Eduar Giraldo Olaya
Farm/Coop: La Esperanza
Country: Colombia
Region: Tolima
Altitude: 2003m above sea level
Varietals: Tabi
Process: Washed
Harvested: October 2024
Body
Acidity
Tasting notes: Blood plum, toffee apple, blackcurrant
Roast style: Omni

Varietals

Tabi varietal

Released in 2002 as part of Colombia’s efforts to combat leaf rust, it is a hybrid of bourbon, typica and timor.

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.