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Colombia Carlos Amariles

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    Colombia Carlos Amariles
    • Country: Colombia
    • Region: Geneva, Quindio
    • Farm: Finca El Topacio
    • Altitude: 1850 - 1950 MASL
    • Variety: Caturra
    • Processing: Anaerobic Honey
    • Roasted for: Espresso & Filter
    Tasting Note: Mandarin, coconut water, honey and praline
    Roast to Order:
    • Roast: Every Wednesday
    • Dispatch: 1-2 days after roasting
    • Whole bean only
    Recommended Recipes:

    20g:60g, 21-23 seconds, 94°C. (1:3 ratio)

    15g:250g, 3 pulses, 2:30-2:45 minutes, 96-98°C. (1:16.5 ratio) 

    Batch Brew:
    94-96°C. (1:16 ratio)


    Colombia is one of the largest coffee producers in the world and benefits greatly from having one of the most unique and complex set of micro- climates of all coffee producing nations.

    Colombia contains so many regions with their own unique micro-climates. The variations in climate are created in large part by Colombia’s mountainous terrain and varying wind patterns. This results in a huge variety and complexity of styles and cup profiles. There is no one single “Colombian” profile. This particular coffee was grown by Carlos Amariles at the farm El Topacio, located where the high altitude is complemented by a cool breeze coming from the Risaralda River Valley. The farm abounds with diverse native plants that provide shade for coffee trees and a habitat for native animals. This coffee was harvested following strict ripeness criteria. Cherries were exposed to a dry anaerobic fermentation period of 40 hours. The cherries were then pulped and placed on raised beds below 35oC until ideal moisture content was achieved. This microlot is 100% Caturra. This variety originated in Minas Gerais, Brazil. It is a natural mutation of Red Bourbon.


    Ickle Coffee

    ickle coffee is run by sisters, Rowena and Kate, with a focus on roasting exceptionally high quality specialty coffee, and a desire to only roast coffees they would love to drink everyday. All their coffee is sourced from ethical coffee importers who use sustainable practices and give back to the coffee grower’s communities and invest in the quality of their livelihoods as well as the quality of the coffee produced.

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