Colombia Jaime Hernando Pajoy: Sample Coffee Roasters

Colombia
Jaime Hernando Pajoy

We find flavours of crisp apple, honey, pear

Body Acidity

This coffee comes from the Cauca region in the south-west of Colombia.

Before he was producing coffee, Jaime Hernando Pajoy was raised working with livestock. He fell in love with coffee when he first worked on a coffee farm aged 12, and when he turned 16 his father gave him his first hectare to plant coffee.

Jaime’s still farming coffee–along with crops of yuca, corn and plantain banana–at Finca La Selva, where he lives with his wife Emilce and daughter.

This crop is made up of three varietals: Typica, Caturra and San Bernado.

Typica is considered the original variety from which all others mutated naturally or bred. Caturra is a higher-yielding mutation discovered in Brasil in 1937 and is now common there and in Colombia. Further down the line, San Bernado is itself a mutation of Caturra.

Sourcing and ingredients

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

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: Jaime Hernando Pajoy
Country: Colombia
Region: Pedregal, Cauca
Altitude: 1700m above sea level
Varietals: Caturra, San Bernado, and Typica
Process: Washed
Harvested: May 2015
Body: Medium
Acidity: Medium
Tasting notes: Crisp apple, honey, pear
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.

Typica varietal

Considered to be one of the ‘genus’ varietals from which all other varietals have mutated from

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 Cauca region of Colombia

Attractive growing conditions afforded by its altitude, proximity to the equator and the protection afforded by surrounding mountains, enabling a stable microclimate year round. Cauca is a region also known for its World Heritage listed national parks, wildlife, and life-giving water sources

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.