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Jaime Casallas

Flavours of cola, apple, brown sugar
Body     Acidity

Roasted omni for filter and espresso

On the western skirt of the Eastern Cordillera of Colombia, there is a small town booming called Gigante in the region of Huila. Traveling through an unpaved road towards the mountains, you’ll arrive at El Prado, the farm of Jaime Casallas, where he lives with his wife Olimpa and son Jaime Andrés.

Jaime comes from a farmer’s family that primarily grew coffee. Since a young age, his father taught him about other crops, mainly coffee. It has been 55 years since 1967 when Jaime started his journey in producing his own coffee, and he has had the help of his wife, Olimpa, since then. In 2012, Jaime made the decision to seek high-quality coffee and make changes in his processes, introducing new varieties. In this endeavor, he has had the help of his son Jaime Andrés, who is now in charge of the farm, handling everything from planting new plants to processing and selling the coffee.

Since venturing into specialty coffee, the infrastructure of the farm has undergone significant changes. They have improved the wet mill and drying stations to enhance the processing capacity and quality. They have also made improvements to the house, resulting in better living conditions. The farm is truly a family endeavor, with everyone playing a key role in producing great quality coffee. Their goal is to reach a point where 100% of their production scores 86 points and above. To achieve this, they have also experimented with new varieties such as Java, Bourbon Sidra, and Pacamara to see how they perform under the farm’s agroclimatic conditions.

Jaime’s coffee processing starts with the selection of ripe cherries, which then undergo an in-cherry fermentation in the receiving recipient at the wet mill for around 12 hours. Afterwards, the cherries are pulped, and the resulting coffee beans are fermented in open-air tubs for 24 hours without water, followed by another 24 hours with water that barely covers the coffee mass. The beans are then washed once and taken to the covered drying beds, where they will reach the ideal moisture level in between 12 to 20 days, depending on the climate.


Green coffee certifications: PECA

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.

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Jaime Casallas Mora


El Prado






1560m above sea level


Pink Bourbon, Gesha





Roast style



Gesha varietal

An exceptionally high quality variety that has grown in popularity, Gesha is named after the town of Gesha in Ethiopia where the seeds originated.

Pink Bourbon varietal

Cultivated from hybridization of Red and Yellow Bourbon. It’s very rare, but the producers say it is quite resistant to rust. Pink and Orange Bourbons are very difficult to produce with consistency.

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 Huila region of Colombia

This region boasts the perfect combination of high quality soil and geography and is quickly becoming one of the largest coffee producing regions in Colombia. One of the best regarded regions for high quality, fruit driven coffee.

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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