Colombia - Finca El Prado - Washed - Espresso
Colombia - Finca El Prado - Washed - Espresso Colombia - Finca El Prado - Washed - Espresso

Colombia has become something of a mainstay for us when it comes to sourcing coffees. It's a super dynamic and interesting origin for coffee that never ceases to amaze us.

The coffee:

Finca El Prado is a new lot we have just picked up from a brand new supplier that offers us a direct route to farm level coffees in the municipality of Huila - an area with a rich history of growing excellent quality coffee.

We are extremely exited about this coffee, as it shows off how great processed small lot coffees from Colombia can really be. Sweet, dynamic and very very tasty.

Profile (Espresso roast):

As an espresso it's clean and sparkling with notes of red grape and papaya. The more developed roast brings out a subtle caramelised sugar taste. Expect refreshing acidity and a very sweet balanced cup.


El Prado is a small 4 hectare farm growing just Caturra Varietal, run by a family with a long history of coffee growing, but one that has only recently started focusing on speciality grade coffee. This is a common theme, where a small farm grows coffee to a lower standard as they lack support, funds or guidance on how to produce to a higher spec, but with the right partnership, they discover that they can grow and process much better coffee, which gives them better return and opportunity.

The farmer / processing:

Sandro Chavez comes from a family where coffee farming is ingrained in their blood. His Parents Audelo and Luisa taught their son from a young age everything he knows about coffee harvesting and processing. He is one of six sons all of whom work on the coffee farm.

Sandro's farm has received lots of support from his export partner (our supplier), which has given him the motivation to focus on the production of ‘Specialty Coffee’, ensuring tight controls on every stage from the planting of the coffee trees, to harvesting and processing the coffee cherries.

Thanks to his hard work and dedication, in 2019 Sandro built his own drying tunnel, which enabled him to sun dry all of his own coffee, which has resulted in him being able to sell his first micro-lot coffee production. His ambition going forward is to continue to learn and implement different processes to improve his cupping profile and scoring.


The farm is located in Small village called Tambillo, in Nariño Colombia.  Narino is in the far South West of the country, not far from the border of Ecuador. Narino is famed for being one fo the best regions in Colombia for coffee growing, due to it's fertile soils and climate.

The main village closest to the farm is Sandona, which is a well known tourist area in the Nariño region. The Galeras Volcano is located close to the farm, this is known to have a positive impact on the level of mineral in the soil in the area providing fertile ground for growing coffee. The Caturra plants need shade for growing, to enable this the farm has lots of trees including banana trees, avocado trees, orange trees to name a few.

While each of Colombia's various coffee-growing regions has a distinct character in the cup, Nariño's unique climate conditions contribute to the special, sparkling quality of the coffees there. The dramatic slopes and valleys that comprise the landscape in this department have direct effect on the temperature modulation that creates these high-acidity, super sweet coffees.

What's the best way to brew it?

It works best in professional espresso machines such as a Rocket or Marzocco (Pro-Sumer) producing a complex and sweet but full-bodied espresso. You can use it in the likes of a Rancilio Silvia, Gaggia Classic, De'Longhi or Dualit, but may struggle to get precise results when served black.

Don't have an espresso machine?

This coffee will also work well in most full immersion brew methods such as a cafetiere or Aeropress.


Your coffee will be roasted within 5-10 days of purchase, with a shelf life of 6 weeks (optimum serving point of 10-36 days). We recommend letting this coffee rest for at least 12 days before using.
    • Farm: Finca El Prado
    • Varietal: Caturra
    • Process: Washed
    • Elevation: 1700 MASL
    • Weight: 250g / 1KG
    • Roast: Espresso