Colombia La Victoria Espresso
Colombia La Victoria Espresso
Raspberry chocolates and Sweet & balanced
Our house espresso. Great with milk or on its own!
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- We typically roast on Monday, with orders being available by Wednesday the latest. Please keep this in mind when placing your order, or it might get bumped to the next roast day.
More information about this coffee
La Victoria is a communal lot comprising producers from Northern Huila, specifically Santa Maria and Palermo. This group includes farmers from a pioneer project, Productores del Futuro (Producers of the Future), whose farms sit between 1,700 and 2,300 meters above sea level, near the foothills of the Huila Volcano (National Park Nevados de Huila). The region is special not only for its high elevations but also for preserving traditional varieties such as Typica, alongside Castillo, Pink Bourbon, Caturra, Chiroso, San Bernardo, and Colombia.
To ensure this quality, producers carefully handpick ripe cherries, ferment them for 24 hours, followed by an additional 36-72 hours after de-pulping, before washing and drying—often on patios.
| Producer | Productores del Futuro |
| Location | Northern Huila, Colombia |
| Elevation | 1700-2300 masl |
| Variety | Field blend |
| Process | Washed |
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Brewing Reccomendations
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Here's a good place to start:
- Use a 1:16 ratio. Use the amount of coffee (grams) x 16 of water.
- Get your Water as HOT as you can.
- Aim for a 3-4 minute brew time. To make your brew take longer, grind your coffee finer.
Espresso
Dose (ground coffee in)
18 grams
Yield (espresso in the cup)
40 grams
Time (how long it takes)
35-40 seconds
To make your shot time longer, grind your coffee finer.