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Colombia

Finca La Estrella

Carlos Estrella

Carlos Estrella’s father used to be a coffee producer and always encouraged Carlos to continue with the family tradition. Carlos knew that he wanted to do something related to coffee in his life. In 2010, Carlos started taking over his family’s farm, La Estrella, a name which honours the family’s name. Carlos believes that what makes his coffee and his farm so special is the altitude, the natural reserves that surround the farm, and his huge passion for the product.

Body     Acidity
Roasted omni for filter and espresso

Carlos Estrella’s father used to be a coffee producer and always encouraged Carlos to continue with the family tradition. Carlos knew that he wanted to do something related to coffee in his life. He was born and raised in Nariño, a region known for its unique and delicious coffee and he has always been related to its production since he can remember. In 2010, Carlos started taking over his family’s farm, La Estrella, a name which honours the family’s name. His father is still very present on the farm, overseeing all the agronomical management. Meanwhile, Carlos is learning all about the quality process. He is learning to cup, in order to understand what makes his coffee great and what are the improvement opportunities. Carlos believes that what makes his coffee and his farm so special is the altitude, the natural reserves that surround the farm, and his huge passion for the product. Carlos feels proud of the quality he has been able to produce, but most importantly, he feels proud because he is aware that everything that he has learned about coffee production and processes, has taken him where he is today, because he knows what he’s doing and he understands every single step of the process. His goal is achieving that 100% of his coffee is sold as specialty.

 

All the images and information about this coffee and its producers have been kindly shared by the importer, Caravela, and edited by us, Sample Coffee (unless linked to or credited otherwise).

Resting beans inside the sealed bag helps develop peak flavours and acidity

Learn how long and why you should wait in our brewing window recommendations.

Try our brew recipes and videos

Our brewguide recipes are easy to follow and designed to bring the best out of our 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

Carlos Estrella

Country

Colombia

Region

La Unión, Nariño

Altitude

2050m above sea level

Varietals

Caturra

Process

Washed

Harvested

August 2020

Body

Acidity

Tasting notes

Orange, toffee

Roast style

Omniroast

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.

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.


Coffee delivery: coffee in resealable bag and farm information card

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