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.

Sourcing and ingredients

100% Caturra, Castillo coffee beans, provided by Azahar Coffee 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

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

Varietals

Castillo varietal

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

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 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.