Colombia El Tablon De Gómez: Sample Coffee Roasters

Colombia
El Tablon De Gómez

Washed process Caturra, V.Colombia, Castillo

Flavour: apple, pear, toffee

Body: Acidity:

We’re returning to Colombia for this delivery, with another coffee from the Nariño department. It’s a relatively new region to specialty coffee, having slowly become more accessible as the war between the Colombian government and FARC guerrillas has eased.

It’s now easier for farmers and cooperatives transport their crops out of the area for export, and for specialty coffee buyers to travel to the area to meet with farmers.

We’re enjoying crops from four farmers through the Cooperativa De Cafes Especiales De Nariño: from Laureano Gómez’s farm La Loma, Rodrigo Martinez’s Asignar, Edilberto Gomez Muñoz’s Lomas Redondas, and finally Omar Gomez Muños’s farm Dinamarca.

Reflecting the importance of the coffee harvest to the country, Colombia spends more on coffee research than any other country, which is why you might’ve noticed the varietal called Variedad Colombia in this harvest.

Researchers developed it by crossing Caturra (which produces larger crops but is more susceptible to disease) with another coffee plant, Timor Hybrid. It was created as Colombian farmers watched La Roya (coffee rust disease) sweep through Brasil, and was released in 1982, barely a year before the coffee rust reached Colombia.

The third varietal in the harvest, Castillo—a further hybrid of Variedad Colombia—is now the most planted coffee tree in the country.

Sourcing and ingredients

100% Caturra, V.Colombia, and Castillo 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: Tablon De Gómez
Country: Colombia
Region: Nariño
Altitude: 1500 - 2100m above sea level
Varietals: Caturra, V.Colombia, and Castillo
Process: Washed
Body: Medium
Acidity: Medium
Tasting notes: Apple, pear, toffee
Roast style: Omni (filter + espresso)

Varietals

Castillo varietal

Castillo is named after the researcher Jamie Castillo, who helped develop the varietal in 2005 by Cenicafe, Colombia’s coffee research centre

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.

V.Colombia varietal

Also known as “Variedad Colombia”, this varietal was developed by Colombian researchers at Cenicafe by crossing Caturra and Timor Hybrid

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 Nariño region of Colombia

One of the highest growing regions in Colombia, producing some truly complex coffees

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.