Colombia La Piramide: Sample Coffee Roasters

Colombia
La Piramide

We find flavours of strawberry, red apple, jasmine

Body Acidity

La Piramide is in Inzá, located in the centre of the western and eastern slopes of the Cordillera Central of the Andes. High mountains separated by canyons and rivers make this area some of the most beautiful yet also inaccessible in Colombia.

This coffee was processed by Asociación De Caficultores Del Oriente Caucano (Asorcafe), which was founded in 2004 by ten who were tired of being paid below national prices for their crops by private buyers. This had also led to a lack of traceability, with the coffee usually identified only as being from this region, not by cooperative or farm.

Asorcafe set up their own warehouses and purchased member’s harvests, then selling directly in Popayan, the region’s capital, to earn better prices. When our sourcing partners in Colombia, Caravela, began working with them to improve quality, prices rose further still.

Asorcafe has grown since, with this crop features coffee from around 400 small-scale farmers.

A violent history of FARC guerrillas had prevented Colombia’s national coffee board and specialty-focused exporters from working in the region. As violence lessened, growers in the region had better access to buyers, and also the tourism draw of nearby destinations such as the World Heritage listed Parque Nacional Arqueológico de Tierradentro.

Sourcing and ingredients

100% Caturra, Typica 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

Producer: Asociación De Caficultores Del Oriente Caucano
Country: Colombia
Region: Inzá, Cauca
Altitude: 1700 - 2000m above sea level
Varietals: Caturra, Typica
Process: Washed
Harvested: May 2017
Body: Medium
Acidity: Light
Tasting notes: Strawberry, red apple, jasmine
Roast style: Omni

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.

Typica varietal

Considered to be one of the ‘genus’ varietals from which all other varietals have mutated from

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 Cauca region of Colombia

Attractive growing conditions afforded by its altitude, proximity to the equator and the protection afforded by surrounding mountains, enabling a stable microclimate year round. Cauca is a region also known for its World Heritage listed national parks, wildlife, and life-giving water sources

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.