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

Sourcing and ingredients

100% Caturra, 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

Country: Colombia
Region: Nariño
Altitude: 1700m above sea level
Varietals: Caturra, Colombia, and Castillo
Process: washed
Harvested: July 2020
Body
Acidity
Tasting notes: Blackcurrant jam, purple grape, vanilla
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.

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.