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Bold, lavish flavours of forest fruit, cocoa and hazelnut lead the way in this fuller roasted expression of Colombian coffee at it’s best.

Producer: Cristian Suarez
Region:  Planadas Municipality, Tolima Department, Colombia
Farm: La Esmeralda
Cultivar: Caturra
Process:  Washed
Altitude: 1750m asl


In recent years the Planadas area of Tolima has begun produce unique and delicious coffee that represent the beauty of the region’s dramatic mountains so well. Each valley has its own micro- climate and because coffee farmers will usually process their own coffee after picking, coffees develop unique, diverse flavour profiles. This coffee from Christian Suarez represents this approach very well. After leaving his coffee to ferment in cherries for a day and a half he then ferments for another day and a half after pulping the fruit. This leads to a bold and delicious coffee that finds a point where process flavours and terroir meet with harmony.

This skill in processing has been supported by a programme run by our export partners to engage and educate younger coffee farmers in Colombia. Coffee farmers in Colombia are, on average, around 56 years old making the next generation of farmers like Cristian hugely important. His coffee shows so well how a desire to produce great coffee and to innovate with techniques can deliver
fantastic results.

We’ve roasted Cristian’s coffee with a medium dark roast to give it cross over options between home espresso brewing and manual coffee makers like French Press and Aeropress. This has brought out a big cocoa like flavour that is very very moreish. Over this flavours of roasted hazelnut, dark forest fruit, treacle and subtle orange citrus blend harmoniously. The mouthfeel is silky smooth, bringing a fullness to the coffee, while the acidity is low in intensity, enough to add a subtle structure to all the elements.

On espresso this becomes a big dark chocolate praline led coffee over which notes of forest fruit and orange citrus sit. A dense creamy mouthfeel with a smooth rolling texture works perfectly with these flavours and there is a subtle acidity on the finish that enhances the orange citrus note. When milk is added to espresso a rich treacle flavour and honeycomb sweetness melt into a milk chocolate finish.

To help you dial in your espresso, this recipe was put together in our quality lab. How much you put into the portafilter will depend on your machine and this particular recipe was developed on a La Marzocco GS3/VST20g basket/K30

Ratio: 1 : 2 ratio / 17.0g : 36g @ 92.5°C
Brew time: 26 - 28 seconds
TDS: 9.0%
Extraction: 19.75%

If you’re not sure about ratios this means ‘dry coffee weight: brewed coffee weight’. Weight is a more consistent way of measuring than volume and we always recommend using an inexpensive set of digital scales that have 0.1g resolution when brewing at home.



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