Colombia Finca La Paloma

This is a fruit-forward coffee with tart acidity that is balanced nicely by a rich body and caramelized sugar tones.  As a pourover, youll find tangy red currant from start to finish, and in the background, burnt sugar notes (think creme brûlée) that linger.  As the cup cools, bright tangerine notes emerge as the coffee's sweetness presents more strongly.  

Tart red currant also dominates the profile in an espresso. For fans of tangy, fruit-forward espresso shots, this is a great coffee. We enjoyed shots at pretty standard parameters (17g dry coffee : 35g espresso : 26 seconds) on our lab setup (La Marzocco Linea Mini + Mahlkonig X54 grinder).

Origin 

At over 2,000 meters, Finca La Paloma sits among the highest coffee farms in Antioquia. The high elevation and exceptionally fertile soils deliver strong yields and bring clarity and sweetness to the cup.

Producer

Growing up at his parents farm, Alfredo Piedrahita inherited his father’s passion for coffee. When the time came to purchase his own land, he chose to stay in the area known for its unique fertile soil. However, his 30 years at La Paloma are not something to be taken for granted. In early 2000, violence between illegal groups erupted as they vied for control of the region. Several people were killed including one of Alfredo’s brothers and one of his cousins. After enduring these hardships, there was hope for of stability in the Colombian government’s peace treaty with the FARC in 2016. Unfortunately, different illegal groups are still interested in the illicit enterprises left behind in the wake of the treaty. Alfredo’s resilience and commitment to keep working at his farm are remarkable. We are humbled to work with people like him.