Colombia - Finca Julia Natural
Colombia - Finca Julia Natural
Colombia - Finca Julia Natural
Colombia - Finca Julia Natural
Colombia - Finca Julia Natural
Colombia - Finca Julia Natural
Colombia - Finca Julia Natural
Colombia - Finca Julia Natural
Colombia - Finca Julia Natural
Colombia - Finca Julia Natural

Colombia - Finca Julia Natural

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red apple, berries, brown sugar, walnut

Roast Profile
Choose your Grind Size

Producer: Nicolas Ocampo Maya / Finca Julia
Location: Valle del Cauca
Variety: Caturra
Process: Natural
Altitude: 1,500 - 1,700 masl
Crop Year:  2022

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Specialty coffee production at Finca La Julia started in 2015, when Nicolas Ocampo Maya began to plant the Java variety with the intention of producing rare and exotic coffees hard to come by in Colombia. He then added Tabi and Geisha varieties later that same year, and had the first harvest between April and May of 2017. As for post-harvest processing, Nicolas has been exploring the flavor potential of their coffees through different fermentation and drying methods, spanning naturals, honeys, and semi-washed. As a result, Finca La Julia carries an extensive repertoire of specialty coffees that cater to a wide range of taste preferences. They continue to improve on their practices, from cultivation to processing, with the objective of producing higher quality coffees.

In this natural process, the ripe cherries are placed on raised beds for 24hrs and then dried mechanically for 8-12hrs. After which, the coffee is sun-dried with controlled airflow and some shade within a temperature range below 30-38°C. The drying phase lasts from 20 to 25 days. Once dried, they are packed in GrainPro bags to stabilize for 30-60 days before milling, automated sorting, and also manual sorting. Through this process, the most favorable qualities of Finca Julia Caturra are revealed.

brewing guide

- 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 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 - 93°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

To get a well-extracted espresso—

- Align your brewing variables

- Adjust according to specifics of your situation, like your —

— Espresso machine settings

— Portafilter basket size

— Grinder

— Puck prep style

More here for tips to dial in on point spros.