SEBASTIAN Espresso

SEBASTIAN espresso is a bolder
roast of Caturra/Colombia from
Huila, Colombia. The coffee grows near
the city of Garzon at 1600m and is fermented for
20 hours after harvest. The coffee is
dried for 15-18 hours.


We roast the coffee for 14:50 minutes to
a final temperature of 208.9 degrees. The
very fresh, large-bean green coffee with
a high residual moisture content of 12.5% requires
a lot of energy so that it develops well
during roasting.


Brewing tip – espresso machine:

Coffee: 18.5 g

Weight in the cup: 45 g

Temperature: 95°C

Brew time: 30 sec


Association name: Cooperativa de Cafeteros Garzon Dorado

Number of farmers: 86

Region: Huila

City: Garzon

Production area: 320 hectares

Altitude: average of 1600 m

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 exchange 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. Find more impressions and information about
Colombian coffee here:
www.plurilateral-solutions.com