Colombia Finca El Recuerdo Libio Hoyos: Sample Coffee Roasters

Colombia
Finca El Recuerdo
Libio Hoyos

We find flavours of raspberry, apple, candied orange

Body Acidity

Finca El Recuerdo is a farm run by Libio Hoyos in the Huila district of Colombia, an area which boasts the perfect combination of high quality soil and geography to produce specialty coffee.

It’s quickly becoming one of the largest coffee producing regions in the country.

With this delivery we also want to highlight Caravela, a partner of ours on the ground in Colombia who help with sourcing and logistics, but also providing valuable year-round support for producers.

They run a program across seven Latin American countries called PECA (short for ‘Grower Education Program’ in Spanish) which aims to engage the next generation of coffee farmers in an analytical, science-based approach to profitable farm operations, focusing on quality and sustainability.

They also run two ‘virtual classrooms’ in Colombia where producers and their children can take online courses on a range of subjects including agronomy, sustainability, harvesting, and processing.

The majority of the producers we showcase at Sample are family-run or small co-operatives. As a small business ourselves, we’re proud to have partners like Caravela who support small producers and farmers at origin with education and information to help them grow successful, sustainable businesses.

Sourcing and ingredients

100% Caturra coffee beans, provided by Caravela and roasted by us on Gadigal land / Sydney.

Green coffee certified Rainforest Alliance.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: Libio Hoyos
Country: Colombia
Region: Palestina, Huila
Altitude: 1750m above sea level
Varietals: Caturra
Process: Washed
Body: Medium
Acidity: Crisp
Tasting notes: Raspberry, apple, candied orange
Roast style: Omni

Varietals

Caturra varietal

Caturra is a natural mutation of Bourbon that was originally discovered in Brazil in 1937, considered to be the first naturally occurring mutation ever discovered.

The location

Coffee from Colombia

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.

The Huila region of Colombia

This region boasts the perfect combination of high quality soil and geography and is quickly becoming one of the largest coffee producing regions in Colombia. One of the best regarded regions for high quality, fruit driven coffee.

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.