Colombia

Finca La Bastilla

Norvey De Jesus Estrada

Flavours of mango, peach cobbler, winegum
Body     Acidity

Best as black espresso/filter

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.

Producer

Norvey De Jesus Estrada

Country

Colombia

Region

Planada, Tolima

Altitude

1790m above sea level

Varietals

Caturra

Process

Honey

Body

Acidity

Roast style

Omniroast

What makes up Colombia Finca La Bastilla Norvey De Jesus Estrada?

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

Previous epicentre of conflict between the government and FARC rebels, only just starting to open itself up to more reliable and transparent exports. Some of our favourite Colombians have emerged from this region, unfortunately often not through consistent seasons and in very small quantities

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.

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