Colombia - Clearpath Coffee Finca Capilla De Rosario Lychee CF
Colombia - Clearpath Coffee Finca Capilla De Rosario Lychee CF
Colombia - Clearpath Coffee Finca Capilla De Rosario Lychee CF
Colombia - Clearpath Coffee Finca Capilla De Rosario Lychee CF
Colombia - Clearpath Coffee Finca Capilla De Rosario Lychee CF
Colombia - Clearpath Coffee Finca Capilla De Rosario Lychee CF
Colombia - Clearpath Coffee Finca Capilla De Rosario Lychee CF
Colombia - Clearpath Coffee Finca Capilla De Rosario Lychee CF
Colombia - Clearpath Coffee Finca Capilla De Rosario Lychee CF
Colombia - Clearpath Coffee Finca Capilla De Rosario Lychee CF
Colombia - Clearpath Coffee Finca Capilla De Rosario Lychee CF

Colombia - Clearpath Coffee Finca Capilla De Rosario Lychee CF

65.00 Sale Save

lychee candy, rose water, sugarcane

Weight 100 Grams
Roast Profile Filter | Espresso
Grind Option Whole beans

Producer: Jose Posada
Farm: Capilla De Rosario
Location : Timana, Huila 
Variety: Castillo, Colombia
Process: Washed - Co-Ferment
Altitude: 1,650 - 2,000 masl

Fermentation ▪▪▪▫
Sweetness ▪▪▪▪
Acidity ▪▪▪▪▫
Roast ▪▪▪▫▫

Clearpath Coffee works directly with smallholder Colombian farmers to make sourcing specialty coffee more transparent, accessible, and meaningful. As an exporter, Clearpath connects producers with international roasters through long-term partnerships built on shared growth.

Believing that exceptional coffee begins with thriving farming communities, Clearpath champions ethical and sustainable trade by offering fair prices, simplifying export logistics, and involving producers throughout the sales process. This allows farmers to build lasting relationships with buyers who value both the coffee and the people behind it.

Clearpath removes the complexities of direct sourcing by combining deep producer relationships with logistical expertise and complete traceability. They ensure that every lot arrives with its intended quality intact.

Clearpath Coffee works alongside producers across Colombia's most celebrated coffee-growing regions, including Antioquia, the Coffee Axis, Cauca, Huila, and Nariño. Each origin offers its own expression of terroir, allowing for coffees from a diverse range of Colombian landscapes and farming traditions.

At the heart of its operations is Huila, Colombia’s leading coffee-producing department and home to Clearpath’s dry mill, wet mill, and the El Puente community processing facility. Serving as a bridge between local smallholder farmers and the global specialty coffee community, El Puente provides producers with access to quality-focused processing while ensuring cherries are handled with precision from harvest onward.

By combining regional expertise with centralized processing and close relationships at origin, Clearpath preserves the distinct character of every lot while creating a transparent and reliable pathway from Colombian farms to roasters around the world.

- Ready your brewing tools ahead.
- Keep your coffee gear and containers clean.
- Decide and adjust your grind size based on:
— Your coffee’s roast date
— Your brewing method
- Be consistent with water quality and measuring weight, ratios, and time.
- Remember!
— Let your palate help you personalize the best recipe for you.
— Brew often and have fun!

More about Brewing here.

FOR FILTER

HOW TO BREW:

Before the first pour
• Prepare a dose of 15 grams of coffee.
• Heat water to around 91 - 93 degrees Celsius.
• Pre-wet the paper filter on the dripper & dispose of the water in the server.
• Grind the coffee to about 650 to 750 microns.
• Place the coffee grinds onto the pre-wetted paper filter on the dripper.

For the first pour and bloom.
• Pour 40 ml in a circular manner.
• Let the coffee bloom until 30-40 seconds.

For the second pour.
• Continuing in a circular manner, pour 70ml more, until110 ml, by 1 minute and 10 seconds.

At the third pour and onto the last & fourth pour.
• Still in circles, pour the next 70 ml to make 180 ml within 2 minutes.
• For the last pour, focus at the center until 225 ml.
• Dripping should complete within 2 minutes to 3 minutes and 20 seconds.

After the last pour.
• If the water drains either slower than 2 minutes 40 seconds to 3 minutes and 20 seconds, consider adjusting your grind size.
• Dispose of the coffee grounds & the paper filter responsibly.
• Pour the brew into your favorite cup — and enjoy your coffee!

FOR ESPRESSO:

  • DOSE: 18 to 20 grams 
  • YIELD: 32 to 36 grams 
  • TIME: 22 to 26 seconds
  • RATIO: 1:1.8 - 1:2
  • TEMPERATURE: 90°C - 92°C

MILK RATIO SWEET SPOT:

DOSE

  • 90ml cup: 18-20 grams
  • 120ml cup: 18-20 grams
  • 150-180ml cup: 18-20 grams
  • 210-240ml cup: 18-20 grams

YIELD

  • 90ml cup: 40 mL (split shot)
  • 120ml cup: 20-24mL
  • 150-180ml cup: 22-28mL
  • 210-240ml cup: 30-32mL
  • TEMPERATURE: 90°C - 93°C