Kolumbia Tolima

Colombia Tolima

100% Arabica

Region: Tolima

Altitude: 1,840 m above sea level

Variety: Caturra

Processing: washed

Flavor profile: chocolate, red grapefruit, elderberry

SCA: 84.00 points

When searching for excellent coffee, Colombia simply cannot be surpassed. The quality of Colombian coffees is due above all to hard work and excellent terrain.

The department of Quindío lies west along the highest range of the Andes, the Cordillera Central. Refreshing but gentle winds blow through its green valleys, while volcanic peaks rise impressively. As part of the Eje Cafetero (Coffee Axis), the area has become known for its long tradition of coffee cultivation. The municipality of Génova lies at the southernmost end of Quindío.

When searching for exceptional coffee, Colombia is an undeniable milestone. It is the world's largest producer of washed Arabica, and its reputation for quality comes from hard work and excellent terrain. Topographical features play a key role in the diverse characteristics of Colombian coffee, and the Andes mountain range is an important element in this context. Various microclimates form within the range, providing excellent conditions for producing the highest-quality coffee.

Despite its history of conflict, many coffee-producing regions in Colombia are widely recognized for their high quality. For example, Tolima in western Colombia was recently occupied by the Revolutionary Armed Forces of Colombia (FARC). The rebel group's influence made it difficult for producers to work in the area, but after a peace agreement was reached, coffee growers and their families were ultimately able to return to the region and grow coffee again.

Most growers in this area are small-scale farmers focused on producing the highest-quality coffee. Coffees from this region have won awards several times in Colombia's Cup of Excellence competition.

Two coffee varieties are grown mainly in the area: Caturra and Castillo. During the harvest, only ripe coffee cherries are selected, then pulped and fermented. After fermentation, the beans are thoroughly rinsed with clean water to remove any remaining pulp, then dried to an optimal moisture level of around 12.5%.

Recommended brewing methods:

drip coffee maker, V60 drip, French press, AeroPress, Chemex, pour-over

How to brew Colombia Tolima?

V60 drip:

• dose: 18 g
• grind: 23 clicks on a Comandante
• water: 300 ml / 94°C
• pre-infusion: 60 ml / 30 sec
• number of pours: 5 x 60 ml
• brew time: 3:00–3:30 min