Colombia – Las Brisas, Washed Caturra (Organic) Espresso

Blood orange, white chocolate and blueberry, with a creamy mouthful and excellent balance.

  • Organic
  • Shade Grown
  • Handpicked
  • Glyphosate Free

  • We are thrilled to welcome back Sr. Darwin Cometa to the Dukes line-up for this new season, with his 2021 harvest of Castillo variety from Finca Las Brisas. At an altitude of 1790m, Las Brisas is a small 5 hectare farm where Darwin organically cultivates Castillo, F8 and Caturra varieties under the natural shade of Dormilon and Walnut trees. 

    Darwin is currently finishing his degree in Environmental Engineering at the Corhuila de Neiva University and is dedicated to 100% Certified Organic coffee production as a member of a FairTrade cooperative in Planadas, where he has worked as a trainee cupper during his studies.  

    For Darwin’s washed process, as used here, coffee is fermented in-cherry for 12 hours before being de-pulped on site and undergoing aerobic fermentation for 24 hours. After this stage, the mucilage is soft and sticky, and is easily removed through final washing before drying on specialised canopies.

    • Producer Darwin Cometa
    • Farm Las Brisas
    • Farm Certifications Organic
    • Processing Washed
    • Variety Caturra
    • Harvest July 2021
    • Farm Altitude 1,790 masl
    • Region Neiva, Huila
    • 19.6

      ground coffee dose

    • 29

      seconds

    • 42g

      espresso shot yield

    • 93.5º

      brew temperature

    Sweet and well balanced, you should find wonderful raspberry liquorice and ripe pear notes when properly extracted. We found these presented most clearly at this 1:2.15 ratio.

    This recipe was developed on a La Marzoco Linea PB, using an Anfim SPII+ grinder. We encourage you to play around to meet your personal tastes and equipment setup.

  • This rare Natural Processed San Bernardo variety comes to us care of Emmanuel Enciso, a lynchpin of the organic and ethical coffee movement in the Tolima state of Colombia. Located just outside the pristine mountain town of Gaitania in the far South-east of Tolima, Emmanuel’s farm Finca La Roma is renowned as one of the leading experimental farms in the region.  

    At La Roma, Emmanuel pushes the boundaries of selective variety cultivation and processing. After initially purchasing La Roma in 2016 – attracted to the farm by its large stock of San Bernardo trees – Emmanuel used his acumen to produce not only exceptional organic coffee but was also one of the first to promote natural processing methods. 

    Emmanuel, being a member of the formidable Enciso family, is also a leader in his community, including being the quality manager and coordinator for an indigenous cooperative operating in Gaitania and a respected member of the broader Tolima sustainable coffee mo

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