LAILA Espresso

With the LAILA espresso, we want to create a coffee that is very balanced and bridges the gap between lightly and darkly roasted espressos.

When roasting each of the coffees, we mainly try to bring out the caramelized flavors. However, they should not be too dominant, as a pleasant underlying acidity brings balance.


Brewing tip – espresso machine:

Coffee: 18.5 g

Weight in the cup: 45 g

Temperature: 95°C

Brew time: 30 sec

Also tastes excellent as an Americano!


Brazil | Mococa | Fazenda Matão | natural

For the LAILA espresso roast,
we use a direct import from Brazil
from Fazenda Matão. The coffee is
imported by OCAFI, which makes the trade very
transparent and fair.


Owned by Marco Antonio Guardabaxo, Fazenda Matão is located in the hills of Mococa (Mogiana), in the
north of the state of São Paulo. The terrain at elevations between 810 and 1,100 m.a.s.l. allows
coffee to be grown on the Fazenda's flat plains and eucalyptus trees to be grown on the slopes.
Since 2003, Marco has applied his knowledge of agricultural science to consistently renovate
and expand the Fazenda.


A total of seven different varieties are grown (Acaia, Mundo Novo, Catuai, Catucai, Obatã,
Arara, Rubi), which are processed as Pulped Natural, Natural, or Honey. Drip irrigation systems have been installed throughout the
Fazenda to ensure the trees are watered evenly and maintain consistent quality. All young trees up to 6 years old or less than
1.5 meters tall are harvested by hand; older trees are harvested mechanically (but selectively). This
selective harvesting usually takes place in two passes. During the first harvest, the machines are
adjusted to reach only the outermost part of the coffee plant, where the fruit usually ripens first.
For the second pass, they are adjusted to harvest the remaining fruit.


After harvesting, the fruit is washed and then processed as either pulped naturals or naturals.
Fazenda Matão has a total of approximately 18,000 m² of drying space (concrete patios), where
the fruit is dried for 10 to 15 days. The beans are then distributed among 8 dryers
to reach the ideal residual moisture level. For storage, there are 8 wooden silos with a capacity of approximately
2,500 sacks. The coffee usually spends 4–6 weeks in these silos before being moved to a
warehouse for dry milling.




























Colombia | Huila | Cooperativa de Cafeteros Garzon Dorado | Washed

Association name: Cooperativa de Cafeteros Garzon Dorado

Number of farmers: 86

Region: Huila

City: Garzon

Production area: 320 hectares

Altitude: 1,600 m on average

Variety: Caturra/Colombia

Preparation: washed

Fermentation time: 20 hours in cherries and 26 hours in GrainPro bags

Drying: slow passive sun-drying

Drying time: 15–18 days

Drying method: raised beds

Harvest: April/May 2020


The cooperative is a fairly large group of producers, partly led by one of our longest-standing producers, Delfin Carvajal. Plurilateral Solutions has been working with them for almost three years now.
The price they pay farmers is based not on New York futures prices, but on quality parameters.
The price paid to the cooperative is 25% above the current market offer.


We source our coffee through Frédéric from
Plurilateral Solutions. You can find more impressions and information about
Colombian coffee here:
www.plurilateral-solutions.com