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Colombia - Planadas

Cherry, Raisin, Dark Chocolate

Whole Bean

Cafetiere

Filter

AeroPress

Espresso

Size

Quantity

Planadas is an isolated volcanic area, nestled between two national parks. Coffee transportation is notoriously difficult, taking 12 hours of driving on dirt roads to reach the capital of the province.

Location
Tasting
Processing

Planadas, Tolima

With fertile volcanic soil, and altitudes up to 2,000 metres above sea level, it's a great place to grow coffee - despite the challenges. We've sourced this coffee from The Green Collection, whose 'boots-on-the-ground' approach to sourcing coffee gives us some of our closest links to coffee producers.

Balanced & Jammy

Coffees from Planadas have a jammy sweetness, along with the chocolatey body typical of Colombian coffees. It's a great all-rounder, and a good 'stepping stone' into the world of specialty coffee.

Washed

Ripe coffee cherries are picked, and sorted to remove any defects. They then pass through a depulper, where the felsh of the cherry is removed, leaving behind a sticky mucilage layer. Next, the beans are fermented, and the mucilage layer breaks down, leaving a clean coffee bean behind. The beans are then carefully dried, resulting in a clean-tasting coffee with natural sweetness and complexity.

Medium Intensity

Sweet, complex cherry and raisin notes offer up some acidity, backed up by rich dark chocolate. Well balanced, sweet and jammy.

Brew Guide

COLOMBIA - PLANADAS

Espresso

18g in, 36g out, extracted over 27(±3) seconds.

Filter

20g coffee, 320ml water. Total brew time: 2:30-3:00 minutes.

The Green Collection

A commitment to traceability, transparency and sustainability

John and Claudia of The Green collection have operated in Colombia since 2011. They work closely with producers to ensure that each coffee is fully traceable, and can give real tangible benefits to the people who produce them.

We now exclusively work with The Green Collection to source our Colombian coffees, knowing that John and Claudia's 'boots on the ground' approach is as direct as possible, cutting out the middle men of the coffee industry.