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Colombia | Organic | Sierra Nevada de Santa Marta

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Full-bodied - Chocolate - Blackcurrant - Walnut

Grind Type

Everything you want in a tasty Colombian coffee.

This beauty comes from organic certified coffee farms located on the southwest slope of the lush and isolated mountain range of the Sierra Nevada de Santa Marta along Colombia’s northern coast. Coffee farms here produce their coffees with a high commitment to the conservation of the natural habitat of the area, which is home to many endemic and migratory birds. Totally good.

You’ll love this organic Colombian coffee: great body, sweet chocolate and well-balanced acidity.

Chocolatey Colombian coffee chcocolate flavour notes Wild & fruity
Mild acidity Colombian coffee medium acidity coffee Bright
Light roast Colombian coffee medium roast coffee Dark roast
coffee bag of organic Colombian coffee beans roasted by 23 Degrees Coffee Roasters in Melbourne. Full-bodied coffee.
organic cultivated coffee

More amazing stuff to know.

About this Colombian coffee.

  • Grower: Farms in Verede Palmor & San Pedro
  • Origin: Sierra Nevada de Santa Marta
  • Processing method: Washed
  • Varietal: Mixed Arabica
  • Altitude: 1350 - 1550 MASL
  • Farmer certifications: Rainforest Alliance, Certified Organic

Brewing methods that work best for this coffee.

suggested brewing methods for this organic Colombian coffee

 We roasted this Colombian coffee to a medium roast level, focussing on its great body and sweet chocolate notes. Best for brewing at home for espressostovetop, AeroPress and plunger coffee. The deeper notes make this coffee perfect for drinking with milk. 


Try our brew recipe. Or create your own.


Dose: 22g
Yield: 44g
Extraction ratio: 1 : 2
Extraction time: 28 - 32 seconds
Water temperature: 93.5oC

About the recipe

We used the Victoria Arduino Eagle One Prima and the Mythos MYG75 grinder to create this recipe for you. Try to replicate this recipe on your equipment or create your very own.

The dose is the amount of ground coffee that goes into the filter basket of your portafilter. Filter baskets come in different sizes. The size of your portafilter determines how much coffee (fill weight) it can hold. You don’t want to overfill or underfill the basket, as it will compromise the extraction.

The yield is how much delicious coffee you extract or, in order words, ends up in your cup.

And because you may have a different basket size than ours, you want to use a yield based on your dose and the given extraction ratio.

The extraction time tells you if the water has enough time to extract all the tasty goodness in the coffee. Adjusting your grind size will help you to achieve the suggested time in our recipe. You want to grind finer if you extract a yield in a shorter time. And grind coarser if you achieve the yield in a longer time than suggested.

Join our training courses

Want to learn more about how to extract a tasty espresso? Join us for a fun and hands-on training course at our roastery.

Colombian coffee from organic cultivation in the rainforests of Sierra Nevada de Santa Marta along Colombia's northern coast

Better for the environment.

Organic matters.

Over recent decades the demand for organically grown produce has increased, with many of us wanting to live healthier and more sustainable. Generally, a crop can be called organic if it’s certified to have grown on soil with no prohibited substances applied for three years before harvest. Prohibited substances include most synthetic fertilisers and pesticides.

Organically grown coffee has a direct positive impact on the environment. Not only are carbon emissions avoided relating to synthetic fertilisers, organic farming practices using organic fertiliser and agroforestry, whereby coffee trees are shade-grown in co-existence with native trees and fruit trees, help to create healthy soil, which in turn helps to store carbon and promotes a healthy ecosystem where local flora and fauna thrive. Win-win.

Colombian coffee from certified B Corp exporter and roaster

Delicious coffees and amazing humans.

Sierra Nevada de Santa Marta.

The Sierra Nevada de Santa Marta, which constitutes approximately 1.5% of the Colombian territory, is an isolated mountain group along Colombia’s northern coast.

Thanks to its tropical rainforest, made up of perennial trees with a canopy reaching 30 to 40m, the coffee crop is shaded from prolonged exposure to solar radiation in this region.

Due to its isolation, rainforest and biodiversity, it harbours many endemic species. Of Colombia's 340 endemic species, 44 are found here, including seven species of endemic hummingbirds.

And, we are thrilled that this coffee on its way to us passed from the producer to the exporter, Lohas Beans. Lohas Beans is a certified B Corp.

Colombian coffee being collected.

A brief history.

Colombian coffee.

Colombia is recognised as one of the world's most progressive specialty coffee origins. Blessed with ideal temperature, altitude, solar radiation, rainfall and quality soil, these growing conditions enable farmers to grow rich coffee profiles these growing conditions with clean aromas, medium to high acidity and a good body.

Whilst the introduction of coffee in Colombia came through Jesuit priests that spread the seed throughout the country in the 16th century, it was not until 1835 that Colombia started exporting coffee. At first, there was a lot of resistance from the people to grow coffee. This is mainly due to the long cycle from seedling to the first harvest, which typically takes 3 -5 years. Now, legend tells that a Jesuit priest, Francisco Romero, offered the people to plant four coffee trees instead of giving the regular penance at confession.