Colombia Laureano Chavarro Finca El Diamante: Sample Coffee Roasters

Colombia
Laureano Chavarro
Finca El Diamante

We find flavours of green grape, plum, winegum

Body Acidity

This coffee comes from Huila, a part of Colombia that’s known for high quality, fruit-driven coffee.

Laureano Chavarro has been close to coffee farming since he was a child, when he watched his parents working on their farm. Once he grew up, he decided to buy a piece of land and start producing coffee on his own.

From there, his journey to producing specialty coffee began when he joined the coffee group San Roque in the nearby town of Oporapa.

Laureano’s harvests were identified by our sourcing partners in Colombia at the time as having very high potential, and was supported in his efforts to take better care of processing at the farm to further improve the harvest quality.

With coffee as the main income for his family, he says it was specialty’s higher prices which motivated him to pursue this new approach.

Today, he is proud because he has received these premiums and been able to invest in the infrastructure of his farm and home. He works with his son on the farm and his biggest challenge is to continue improving his quality.

Sourcing and ingredients

100% Caturra, V.Colombia 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: Laureano Chavarro Calderón
Country: Colombia
Region: Huila
Altitude: 1650m above sea level
Varietals: Caturra, V.Colombia
Process: Washed
Harvested: December 2017
Body: Medium
Acidity: Bright
Tasting notes: Green grape, plum, winegum
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.

V.Colombia varietal

Also known as “Variedad Colombia”, this varietal was developed by Colombian researchers at Cenicafe by crossing Caturra and Timor Hybrid

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.