Colombia Explorer

COLOMBIA NESTOR LASSO | TABI
Perfect for: Pour over (filter)
Also works lovely as: Cold drip, Cold brew, French Press, Aeropress, Espresso
Taste notes: Jasmine, Sugar Cane
Variety: Tabi
Altitude: 1.700 – 1.800m
Process: Carbonic Maceration
Quality score: 88+
Light roast

COLOMBIA JULIO ANDRÉS QUICENO | FINCA MILAN
Perfect for: Pour over (filter)
Also works lovely as: Espresso (also lovely with milk), Cold drip, Cold brew, French Press, Aeropress
Taste notes: Mangosteen, Passiflora, Sugar Cane
Variety: Caturra, Castillo
Altitude: 1.700 – 1.800m
Process: Nitrogen Co-Fermentation (Infusion)
Quality score: 88+
Light roast

COLOMBIA FINCA LAS FLORES | TABI
Perfect for: Pour over (filter)
Also works lovely as: Espresso, French Press, Aeropress, Cold brew
Taste notes: Rhubarb, Cranberry, Strawberry, Vanilla, Black Cherry
Variety: Tabi
Altitude: 1.700 – 1.850m
Process: Washed Experimental (Thermal Shock)
Quality score: 87+
Light roast

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100% Arabica Coffee
Net weight: 300g (3x100g) or 750g (3x250g)

Colombia has long been one of the world's most loved coffee origins, but what is happening there right now is something else entirely. A new generation of producers is treating processing like a craft to be perfected: controlling fermentation down to pH, temperature and time, borrowing techniques from winemaking, and building cups that would have been unthinkable a decade ago.
Nestor Lasso at El Diviso in Huila pushes the Tabi variety through carbonic maceration, sealing whole cherries in CO₂-filled tanks for a slow, oxygen-free fermentation. Julio Andrés Quiceno at Finca Milán in Risaralda has turned his family farm into a worldwide benchmark for processing innovation with his nitrogen co-fermentation. And the Vergara brothers at Finca Las Flores in Acevedo, Huila, use oxidation, thermal shock and sealed stainless-steel drying to lock in aromatics with remarkable precision.
We put these three together because they show Colombia's new wave better as a trio than any of them could alone: three producers, three experimental processes, all scoring 87+, and two Tabi lots that let you taste how much processing shapes the same variety.
The Colombia Explorer 87+ Edition is our exclusive Colombian bundle and our selection of the very best Colombia has to offer this season. Taste it side by side, and you'll see why Colombian producers keep setting the pace in specialty coffee.

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FILTER:
Coffee: 20 g
Water: 320g
(Coffee-to-water ratio 1:16)
Time: 2:30
Water Temperature: 93°C (199°F)
Grind: Medium (appr. 650 μm)

For Nestor Lasso Tabi, try 340g of water (1:17) to give the jasmine more room to open up.

Tips for Filter coffee:
- Finer grind = longer brew time, fuller and more intense flavor.
- Coarser grind = shorter brew time, lighter and more delicate flavor.

- Lower coffee-to-water ratio (more coffee, less water) = fuller and more intense flavor.
- Higher coffee-to-water ratio (less coffee, more water) = more delicate and balanced flavor.

- Higher temperature (93–95°C) = more sweetness, more body.
- Lower temperature (90–92°C) = less bitterness, more acidity.

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ESPRESSO (Finca Milan and Finca Las Flores):
Coffee: 18 g
Yield: 45-50 g
Time: 0:22
Water Temperature: 93°C (199°F)
Grind: Fine (appr. 250 μm)

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COLD BREW (Nestor Lasso Tabi and Finca Milan):
Coffee: 50 g
Water: 600g
(Coffee-to-water ratio 1:12)
Time: 8-12h (room temperature) or 18-24h (refrigerated)
Grind: Coarse (1000 - 1400 μm)

For cold brew concentrate use 1:7 coffee-to-water ratio.