Colombia

Nito Arbey Molina

Nito is very attached to Finca La Palma; it has a high sentimental family value and it’s also a prime coffee-growing location due to its altitude and rich soil. This terroir is responsible for a sweet and fruit-forward profile that reminds us of cherry, plum, and toffee.

Body     Acidity

Finca La Palma

Finca La Palma was inherited by Nito Arbey from his father. He assisted his father with all day-to-day farm activities and negotiated the best prices for their coffee, eventually settling on the cooperative Café Andino in Bruselas. It was during his tenure with this cooperative that Nito delved into the world of specialty coffee. With 25 years of experience in the coffee industry, Nito gradually assumed more responsibilities as his father aged, taking full control of farm management seven years ago.


The face behind this coffee, Nito.


This transition included enhancing care for his coffee trees and refining post-harvest processes, as well as initiating direct deliveries to Caravela. Since partnering with them, Nito has earned higher premiums, consistently achieving AA grade for his coffee. Recently, after seven years, he successfully produced his first Microlots.


An ideal location

For Nito Arbey, Finca La Palma holds sentimental value not only as his father’s legacy but also due to its prime location and optimal soil conditions. Being able to ensure great quality through terroir while retaining his family’s farm means a great deal to Nito. Through diligent effort, he has cultivated exceptional coffee on his plot.


Nito in the drying area.


A family affair

Today, Nito Arbey collaborates with his wife Ana Edith. She meticulously tracks and records all farm data and details for each lot produced and delivered. Ana Edith also oversees the post-harvest process, while Nito focuses on tree care and pruning. What fills him with pride about producing specialty coffee is the ability to command better prices, which has enabled continual improvement in coffee quality.

 

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.

Try our brew recipes and videos

Our brewguide recipes are easy to follow and designed to bring the best out of our 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

Nito Arbey Molina

Farm/Coop

Finca La Palma

Country

Colombia

Region

Huila

Altitude

1700m above sea level

Varietals

Caturra, V.Colombia

Process

Washed

Harvested

October 2023

Body

Acidity

Tasting notes

Cherry, plum, toffee

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.


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.

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