Colombia
Jaime Casallas

Jaime comes from a farmer’s family that primarily grew coffee, he has been growing his own coffee for 55 years! In this special blend we taste cola, apple, brown sugar

Washed process Pink Bourbon, Gesha

Flavour: cola, apple, brown sugar

Body: Acidity:

Roast: omni (filter + 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.

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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

Producer: Jaime Casallas Mora
Farm/Coop: El Prado
Country: Colombia
Region: Huila
Altitude: 1560m above sea level
Varieties: Pink Bourbon, Gesha
Process: washed
Importer: Caravela
Body
Acidity
Tasting notes: Cola, apple, brown sugar
Roast style: Omni (filter + espresso)

Varieties

Gesha variety

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 variety

Pink Bourbon is an Ethiopian Heirloom variety (or subvariety)—though, until very recently (~2023), it was thought to be a rare and spontaneous hybrid/mutation of Red and Yellow Bourbon.

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.