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Oliverio Naranjo

Flavours of melon, apricot, crunchy red apple acidity
Body     Acidity

Roasted omni for filter and espresso

This coffee comes from Oliverio Naranjo’s farm Finca El Cedral in Los Alpes, Tolima, Colombia.

We’ve been enjoying seeing more and more amazing quality coffees coming out of the Tolima region of Colombia.

Tolima's always had great promise: the combination of climate and altitude were right for high quality, and it's bordered by powerhouse coffee-growing regions like Huila and Cauca.

Until recently this was hampered by FARC guerrillas who were based in Planadas, making it difficult to work with farmers and complicating the export of coffee of crops. The Colombian government signed a peace treaty with the rebels in November last year, which we're hoping allows the region's farmers to trade easily with the rest of the world.

It's focused on the region of Antioquia rather than Tolima, but the New York Times recently had a photo essay about travel in Colombia's coffee belt that shows how beautiful the countryside is, and also touches on the FARC peace deal.

What does acidity mean?

If you think of Colombian coffee as rich and bold, Oliverio Naranjo's crop will be a change: light bodied, with low acidity and with some delicious fruit notes.

When we talk about acidity, we're talking about flavour and vibrancy that comes from types of acid that occur naturally in foods. The easiest example of this is biting into a green apple. This coffee has a red apple acidity which refers to malic acid that's in apple and rhubarb.

In others coffees you might taste citric acids (similar to limes, oranges and lemons), tartaric acids (like green grapes), or acetic acids (by itself a vinegary flavour, but in small amounts it's more like wine).


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 step-by-step recipes and videos

Our recipes are easy to follow and designed to bring the best out of our coffee. Find your favourite method on our brew guides collection or test a new one—and if you have any questions, ask us anytime at [email protected].


Oliverio Naranjo




Los Alpes, Planadas, Tolima


1700m above sea level









Roast style


Map showing location of Colombia Oliverio Naranjo


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.

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 Tolima region of Colombia

The word ‘Tolima’ comes from the local indigenous language and means a “river of snow or cloud”.

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.

Coffee delivery: coffee in resealable bag and farm information card

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