Hard Beans - Colombia Carambolo Estate Washed Filter 250 g

Whole-bean specialty coffee from Colombia, roasted by Hard Beans from Poland. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. In the cup, you can expect the notes of peach, red currant and vanilla.

Origin: Colombia

Region: Huila

Variety: Tabi, Yellow Colombia

Farm: Finca El Diviso / Finca Las Flores

Processing: Washed

Altitude: 1700 – 1900 m a. s. l.

ABOUT THE COFFEE

This is a blend of green beans from two farms in Pitalito, Huila: Finca El Diviso run by Nestor Lasso and Finca Las Flores run by Johan Vergara. These are names that genuinely matter on the competition scene. Coffees from El Diviso have won the World Barista Championship, and lots from Johan Vergara regularly appear in the routines of world-class competitors. In practice, this means one thing: the raw material is predictable, clean, and produced to meet the highest standards.

This is a deliberate combination of two varieties. Tabi brings structure and elegance, often expressed as a more tea-like clarity and a stable, citrus-fruit acidity, while Yellow Colombia adds sweetness and juicy, ripe fruit character.

Formally, this is a washed coffee, but processed in a way that strongly shapes the flavor profile. First, the fermentation is two-stage: an initial aerobic phase, followed by anaerobic submersion, designed to emphasize stone fruit notes (peach, apricot) rather than heavy, wine-like flavors. Second, after fermentation the coffee undergoes controlled hot/cold quenching, meaning contact with hot and cold water to stop the process at the right moment and preserve aromatic clarity. This is followed by natural drying under cover for greater stability and reduced risk of overheating, finished with mechanical drying in a silo, and at least 10 days of resting before final preparation.

RECIPE

Ratio: 60 g coffee per 1 liter of water

Water temperature: 93°C

Grind size: Medium-coarse

Brew time: 3:30 minutes

Method: Pour the water in five equal pours (for example, 5 × 60 g) at 30-second intervals.

Allow the water to fully drain through the coffee between pours.

If the water flows too slowly or too quickly, adjust the grind size coarser or finer.

Remember to use soft, filtered water.