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Colombia Nelson Rodriguez
Colombia Nelson Rodriguez
Your order will be roasted on the next scheduled roast date - refer to the banner on the top of this page.
Delivery Information
Delivery Information
Timely Dispatch and Arrival
Orders placed after 10pm on Tuesday will be added to the next roasting schedule. Our dedicated team works diligently to ensure your coffee is delivered within 3 working days from the dispatch date, allowing you to enjoy the freshest brews without delay.
Standard Delivery: SGD $3
Your freshly roasted coffee will be carefully packaged and dispatched every Thursday, ensuring it reaches your mailbox within 3 working days from the dispatch date.
Free Delivery for Orders Above SGD $35
Sit back and sip to your heart's content while we take care of the shipping costs.
Free Pickup in Store
Your order will be available for pickup on Thursday - one day after the scheduled roast.
Pickup Location: 619H Bukit Timah Road, S269728
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Coffee details
Region Pensil, Bruselas, Southern Huila Varietal Caturra, Variedad Colombia, Castillo Elevation 1780 masl Process Washed Notes Candied Apple, Red Currant, Raisin, Toffee -
Background
SUPER YUMMY.
Nelson represents generational change in Colombia- both of his parents have spent their lives working in coffee, and now Nelson and his sisters Lidia and Ana Yoheli manage half of their parents’ farm. The family farm has nearly 20,000 trees- with caturra, San Bernardo, catimor, variedad Colombia, pink bourbon, and castillo varieties on the farm.
Nelson is a member of the Los Guácharos association. The Guácharos are a group of independent, quality-focused smallholder producers in Bruselas, Southern Huila (close to Pitalito). The group is collectively converting to organic agriculture, making their own fertilizers and fungicides, installing complex water filtration systems that use gravity, stones and sand to remove all mucilage residues from waste water to not contaminate water systems.
This lot is a mix of two lots- one of caturra, and the other of variedad Colombia mixed with castillo. Nelson processes his coffee on his father’s plot of the family farm, since that’s where the physical infrastructure for processing is. First, he picks ripe cherries, and leaves them in a wooden tank for 24 to 36 hours. Later, the cherries are de-pulped, and left in a ceramic-lined tank for about 48 hours to ferment. From there, the seeds are washed and taken to the large raised bed dryer with shade cloth. Parchment coffee is stored in grain pro bags at home to ensure that humidity is stable at around 10.5%.
Candied apples right upon the first sip. The candiedness of it all is stunning. This flavour profile transcends to the juiciness of red currant as well as the sweetness of raisin. This rounds off to a finish that of toffee. Perfect perfect coffee.
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