Colombia

Manuel Antonio Agudelo

The extended fermentation on this washed coffee gives it a lot of added depth and sweetness. We’ve found it has a plum and cola acidity, with a juicy orange marmalade body.

Washed with extended fermentation process Caturra
Flavour: orange marmalade, cola, plum
Body:     Acidity:

Tucked away in the south of Tolima lies Herrera, a scenic municipality full of amazing producers and coffees. Here, Manuel Antonio lives with his wife Nelida and two children. The farm is named La Esperanza, a name given by the previous owner, but for Manuel Antonio, it signifies hope for moving forward and fulfilling all the objectives he has with the farm. Manuel Antonio has been involved with coffee for almost his entire life.

Since childhood, he remembers helping with coffee-related activities and eventually worked as a cherry picker, progressing to manage farms dedicated to coffee production. Finally, he was able to purchase his own farm to start his coffee production. When Manuel bought the farm, he moved there with his wife and two children to a humble house already built on the land. Initially, they grew crops of beans and corn to subsist while waiting to establish coffee production, which required significant sacrifice and effort. In 2017, he began aiming for high-quality coffees at his farm, and since then, he has been involved in the specialty coffee scene. One of his motivations for producing specialty coffee has been the price, but also the desire to produce coffee with the best physical characteristics and sensory attributes. Manuel is proud of what he has achieved and feels proud of his farm, its optimal climatic conditions for coffee production, its soil, water sources, and the rest. He takes pride in what he has accomplished through effort and hard work.

Manuel starts the process for his coffee with a selective picking of ripe cherries, which ensures a better quality in the cup. The cherries are taken to the wet mill at the farm, where they are pulped the same day and then fermented in traditional tanks for a period of 36 hours without water. Subsequently, the coffee is floated to clean it and washed twice. Then, the coffee is taken to the drying area, which is a rooftop patio with a retractable roof called Casa Elba in Colombia. Here, it will take from 12 to 15 days, but if the climate has been cold and rainy, Manuel dries the coffee in a mechanical dryer, making sure to maintain a temperature between 38°C and 40°C.

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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.


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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.


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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.


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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.


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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

Variety

Caturra variety

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 With Extended Fermentation 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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