Colombia Martin Atillo (Organic) Filter

Nectarine and boysenberry, with rich undertones of raisin and milk chocolate.

$19.50

  • Organic
  • Shade Grown
  • Handpicked
  • Glyphosate Free

  • Martin Atillo is a smallholder farmer who grows coffee and oranges on his small 3-hectare farm located outside Gaitania in Southern Tolima state. Martin lives on his farm, named Los Pinos (“The Pines”), where he grows, picks and mills his own Organic Certified coffee under the shade of Nogales and Guamo trees.  

    He is a member of the ASCI’SP Cooperative (or, the Asociación Indigena de Caficultores Orgánicos de San Pedro) which was founded in 2014, to assist the regional development of the Nasa We’sx, an indigenous group who reside in the Vereda San Pedro south of Gaitania. 

    This particular lot is made up entirely of the Caturra variety and uses an interesting processing method: Cherries are dry fermented as a whole fruit for 25 hours in GrainPro bags prior to being pulped using a JM Estrada micro-mechanical pulper. The wet parchment is then dry-fermented for 24 hours prior to washing, then dried on raised beds. 

    • Producer Martin Atillo
    • Farm Los Pinos
    • Farm Size 3 hectares
    • Farm Certifications Ecocert – Organic certification
    • Processing Washed
    • Variety Caturra
    • Harvest August 2021
    • Farm Altitude 1600 – 1650 masl
    • Region Gaitania, Tolima (Wes’x community)
    • 20g

      ground coffee dose

    • 3:00

      total brew time

    • 300g

      total water volume

    • 93º

      brew temperature

    Our recommended recipe for Pour Over Brewing at home or in-cafe.

    We start with a 60g water bloom for 30 seconds.

    This recipe is developed on a Kono 01 Size dripper with Kono 01 filter papers. Other equipment configuration may require slight recipe modification.

  • Martin Atillo is a smallholder farmer who grows coffee and oranges on his small 3-hectare farm located outside Gaitania in Southern Tolima state. Martin lives on his farm, named Los Pinos (“The Pines”), where he grows, picks and mills his own Organic Certified coffee under the shade of Nogales and Guamo trees. 

    The ASCI’SP Cooperative (or, the Asociación Indigena de Caficultores Orgánicos de San Pedro) was founded in 2014, and in 2019 has 91 active smallholder members who each contribute Organically Grown coffee parchment to the cooperative. ASCI’SP was founded to assist the regional development of the Nasa We’sx, an indigenous group who reside in the Vereda San Pedro south of Gaitania.  

    Respect for the land and the environment is embedded in this group’s culture, hence the ubiquitous use of organic growing practices; Organic fertilizers are used exclusively within ASCI’SP’s membership, mainly from compost generated on-site at each farm. Coffee is naturally shade grown, with native trees providing protection from the high UV conditions that are found at the high altitudes at which Martin Atillo’s coffee grows. 

    This particular lot is made up entirely of the Caturra variety. Martin Atillo uses an interesting processing method for this coffee: Cherries are dry fermented as whole fruit for 25 hours in GrainPro bags prior to being pulped using a JM Estrada micro-mechanical pulper. The wet parchment is then dry-fermented for 24 hours prior to washing, which removes the mucilage through a combination of fermentation and wet agitation. The coffee is then dried on raised beds (this lot was dried for 19 days) down to the required 11% moisture level. The dry parchment is transported to Bogota for dry-milling prior to export. 

Colombia_MartinAtillo_web

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