Colombia Finca La Bastilla: Sample Coffee Roasters

Colombia
Finca La Bastilla

Norvey de Jesus comes from a coffee growing family and today, he owns Finca La Bastilla, in this paradise for agriculture. We’re tasting mango, peach cobbler, and wine gum.

Honey process Caturra

Flavour: mango, peach cobbler, winegum

Body: Acidity:

Roast: omni (filter + espresso)

Up in the mountains of the south of the Tolima Region, in a corner of the municipality of Planadas you’ll find the small town of Bilbao. It was a once a red zone because of the internal conflict but now it has found peace and prosperity, with one main source of income being coffee production.

Norvey de Jesus comes from a coffee growing family and today, he owns Finca La Bastilla, in this paradise for agriculture.

His life has been always linked with coffee and inherited the love for it through generations. He started from a young age as a cherry picker until eventually he was able to buy his own farm to have his own coffee plants.

It has been quite a ride, as at first, he just had the land but in 17 years he has been able to increase the size and build his own house. He’s been focussed on specialty coffee for the past 7 years.

At Finca La Bastilla, all the family is involved in the management of the farm and processing of the coffee.

Norvey de Jesus’ current and main goals are renewing a big part of his cultivar and maintaining quality.

Sourcing and ingredients

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

Green coffee certified Organic.

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: Norvey De Jesus Estrada
Country: Colombia
Region: Planada, Tolima
Altitude: 1790m above sea level
Varietals: Caturra
Process: Honey
Body
Acidity
Tasting notes: Mango, peach cobbler, winegum
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

Honey process

This technique leaves some flesh on the coffee cherry as it is washed and dried. This tends to give a slightly sweeter flavour, but can also reduce the quality and longevity of the coffee due to the fermentation of the sugars in the flesh.