Colombia
Wilson Burgos
Finca La Loma

Washed process Caturra, Castillo

Flavour: strawberry jam, vanilla, white peach, hibiscus

Body: Acidity:

The surprising thing about the coffee industry in Colombia is that farmers have managed to produce incredible coffees of global fame on only a single hectare of land.

Such is the case of Wilson Burgos, who filled his farm with coffee trees, relying on the knowledge that was passed down to him from his grandparents and parents and who, like Wilson, dedicated themselves entirely to the production of coffee in Nariño.

Along with his family and the other producers in the Montilón zone, Wilson planted his coffee on the slopes of the mountains from 1800-1920masl. Due to the high altitude and it’s location in Samaniego, a municipality between the Central and Western Andean mountain ranges, the overnight temperature drops drastically.

This allows the coffee cherry to mature more slowly, permitting greater sugar concentrations to develop inside bean, increasing acidity levels and the overall sweetness in the cup.

The farm’s position close to the Pascual, Cristal and San Juan rivers ensures that the humidity levels during the day adequately hydrate the trees, generating a flawless balance that is noted in the big body of the cup.

The harvest begins in May, signalling the arrival of many travelling pickers to Finca La Loma.

The ripe cherries are hand picked before being depulped and fermented for 14 hours in fermentation tanks. The beans are then carefully washed to remove any remaining mucilage. Finally the beans are taken to the patios to be dried in only 8 days under the intense equatorial sun.

This is how the Burgos family has produced speciality coffee for decades, and reflects their passion for their trade, their land and their coffee, from which they are still learning every day.

Learn everything about this coffee:

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.

Learn more:
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.

Learn more:
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.

Learn more:
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.

Learn more:
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

Country: Colombia
Region: Samaniego, Nariño
Altitude: 1800 - 1920m above sea level
Varieties: Caturra, Castillo
Process: washed
Importer: Azahar Coffee
Body: Medium
Acidity: Crisp
Tasting notes: Strawberry jam, vanilla, white peach, hibiscus
Roast style: Omni (filter + espresso)

Varieties

Castillo variety

Castillo is named after the researcher Jamie Castillo, who helped develop the varietal in 2005 by Cenicafe, Colombia’s coffee research centre

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.

The Nariño region of Colombia

One of the highest growing regions in Colombia, producing some truly complex coffees

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.