Colombia
Finca La Cuchilla
Edmundo Ceron Dominguez

Washed process Caturra, Colombia, Castillo

Flavour: blackcurrant jam, purple grape, vanilla

Body: Acidity:

Coffee has always been well-known in the department of Nariño. However, in Tablón de Gómez coffee production is relatively new due to the historical presence of guerilla groups over the past few decades. Tablón de Gómez is a very small community nestled in the Macizo Colombiano, with a strong indigenous culture. Since his early years, Edmundo has always been interested in coffee and its production, he loves the product, and he dreamed of becoming a coffee producer one day. And this is his reality today. Edmundo produces coffee since 2010 with his wife Anayda, with whom he makes a perfect team. Emundo is responsible for overseeing all the processes carried out on the farm, make sure that they are done, not only with attention to detail, but protecting the environment. Anayda, on the other hand, takes care of the house activities and she keeps records and accounting of the farm costs and incomes. What makes Edmundo most proud about his farm is that every single process is done carefully to take care of the environment and conserve the flora and fauna and their ecosystem. He treats his coffee trees with organic fertilizers. Edmundo, would love to be able to teach to other coffee producers everything that he has learned along the way, because he believes that other growers deserve to learn about the production of specialty coffee and have better incomes and being more profitable

Learn everything about this coffee:

Ethical, traceable sourcing

This page has all the sourcing information (variety, process, region, story, importer, and more) that our importers share with us, and give us permission to use.

The transparency helps us talk confidently about the quality and background of our product, and it helps you know exactly what you’re buying.

Learn more:
Coffee page transparency legend
Our coffee philosophy
Our business approach

Fresh harvest coffee

We only source and roast coffee from each country’s latest harvest season (so the green coffee is never older than 1 year from the time of picking, processing and packing). This ensures the sensory qualities are always at their peak and unaffected by excessive ageing.

Roasted for espresso and filter (best enjoyed black)

Roast style: omni. Omni roasts are designed to brew and taste great both as espresso and filter. Our omni single origins generally sit on Agtron values in the ~70-60 value range. So, technically, they are somewhere in the lighter side of the medium spectrum.

Designed for espresso and filter brewing. Best enjoyed black.

Learn more:
Our Loring Kestrel S35 roaster
Our roasting style and approach

Best brewed within days 15-49 post-roast

The ‘fresh is best’ saying doesn’t apply to coffee (contrary to popular belief). Waiting before opening and brewing your bag of whole coffee beans helps develop peak flavour and acidity.

But heads up: if you buy pre-ground coffee, brew it as soon as possible.

Learn more:
Our recommended brewing window

Try our custom brewing recipes

Our recipes and ratios are tailored to our coffee sourcing and roasting styles, bringing the best flavour and feel out of each coffee.

For pour over, immersion, and other filter brewing styles, check our brew guides.
For our espresso single origins, we recommend a coffee:yield ratio of 1:3:

Dose: 20g ground coffee
Yield: 60g espresso
Total brew time: ~24-28 seconds

This is just a starting point! We encourage you to experiment, taste, and adjust to find the recipe that you enjoy the most.

Learn more:
Our espresso brew guide (single origin)
Brewing ratio calculator

Packaging and sustainability

Bags: ABA-certified home compostable (AS 5810-2010)
Labels: recyclable
Valves (only on +250g bags): general waste
Box and tape (online orders): recyclable

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Our packaging

Country: Colombia
Region: Nariño
Altitude: 1700m above sea level
Varieties: Caturra, Colombia, and Castillo
Process: washed
Harvested: July 2020
Importer: Caravela
Body
Acidity
Tasting notes: Blackcurrant jam, purple grape, vanilla
Roast style: Omni (filter + espresso)

Varieties

Castillo variety

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

Caturra variety

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 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.