Established in the 1980s, from the beginning Sr. Pedro Echavarria knew that location was crucial. Attracted by diverse microclimates, singular volcanic soils, perfect altitude and a tradition of excellence in coffee production, he established a small farm in the high Andes of Antioquia. By marrying these perfect natural conditions with hard work and efficiency, he quickly grew both the area under cultivation and the farm’s reputation.
La Joyeria truly is ‘the jewel’ of the Estate. These lots are grown at an average altitude of 1700 meters and are 100% Colombia variety. Each lot is composed of two days worth of picking; the coffee picked on the second day is added to the first after 24 hours of fermentation and then left to ferment in the tanks for a further 24 hours.
In this method of fermentation, the second batch raises the ph level of the fermentation tank, permitting longer fermentation times without the acetic acid produced by bacteria at a lower ph level.
This coffee is super clean and sweet, with mandarin orange & plum, finish with light caramel sticky sweetness, finish with an aftertaste of granola nuttiness. Perfect to pair with milk on espresso, we like it as flat white & piccolo.
Brewing Recipe :
Espresso 18g of coffee to 36g Espresso 28-35 seconds
Filter 18g of coffee to 290ml of water 3 minutes. Yield 260-270ml
Roasted on 5th of April 50g & 250g pack coffee ship in 1-2 working days
Tastes good! This is the aroma I’m looking for <3
Bought the columbian coffee bean for good espresso but didn't like the taste of the coffee. It was nothing like a espresso taste should be??
Maybe I bought a wrong bean type but Lavazza/Segafredo/etc comes out much better?
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