Espresso Recipe | Colombia Cañasgordas


With this recipe we get a super balanced and sweet espresso, with a bright acidity, delicate body and a very long finish. We find notes of dark chocolate, kiwi and toffee. In milk drinks it reminds me of a very soft chocolate bonbon.

  • In: 16 g
  • Out: 45 g
  • Time: 25 sec aprox.

Recipe designed for double espresso. For small milk drinks we divided the espresso (less than 150ml).

Recipe based on results with la marzocco linea min, mahlkonig EK43 and 80 ppm water.

The Coffee

This coffee comes from the region of Cañasgordas located high in the mountains of Western Antioquia northwest about 3 hours north west of Medellin, Colombia. In this region the COOPENOCC Cooperative supports its members who all mainly work and live on small 1ha farms. The cooperative was formed in May 1987 with producers coming together as they were dissatisfied with options for selling and marketing of their coffees.

The Café Cereza Processing Center, located in the municipality of Cañas gordas, opened its doors in 2015 to more than 100 producer families associated with the project, who see in the Central an opportunity to improve their quality of life.

The Cooperativa de Caficultores del Occidente de Antioquia carried out educational workshops with the producers, in which they were taught the method of purchasing cherries and how to operate a processing center that will be of socio-economic impact for the community. The families involved in the project have their coffee farms located in regions close to the processing plant or with facilities to transport the cherries to the plant. This new way of working allowed the community to improve the quality as they had greater control over uniformity and consistency having a centralised wet mill.

Leave us your comments

We’ve created this recipe to help you improve your experience enjoying our beans, but remember that coffee is not an exact science, so we invite you to experiment yourself and, if you feel like, let us know your feedback.

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