Colombia San Lorenzo coffee roasted in Hull by East Yorkshire coffee roasting company The Blending Room

Colombia San Lorenzo

Red Apple, Hazelnut & Toffee

250g — £7.50

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  • SCA Score 85
  • Producers Cooperativa de Caficultores de Alto Occidente de Caldas
  • Altitude 1600 - 2000
  • Process Washed
  • Varietal Colombia, Caturra, Castillo
  • Location Rio Sucio, Caldas

Roaster's Notes

San Lorenzo is a great expression of cooperatively grown Colombian coffee. There is classic lime-like acidity with some sweet red apple, under pinned by brown sugar and toffee. I would use this coffee for full immersion or filter brewing to best highlight its inherent characteristics.


This producer group is part of the Cooperativa de Caficultores de Alto Occidente de Caldas which was established in 1964. The San Lorenzo indigenous group are based in the Rio Sucio municipality of Caldas where there are 11,500 inhabitants with 1,150 farmers growing and producing coffee within 21 communities. Until recently the region was heavily inhabited by the FARC, ELN, Paramilitary groups and guerrillas who looked to control this central corridor in Colombia. This region has not been known for specialty production but as the tensions ease and access has improved it is now possible to demonstrate the quality of the coffees available.

The indigenous inhabitants believe in the Pacha Mama where they see the land as a living being. To them it is their duty to protect the natural environment and have as little impact as possible from their farming of coffee and to leave it as it has always been. Each farmer has approximately 0.5 Ha of land in which they have about 2500 coffee trees. During the harvest the families will work with their neighbours to select ripe cherry before de-pulping in micro-beneficios where they will then de-pulp and ferment the coffee in water for 16 -24 hours depending on the weather. The coffee is then washed and put out to dry on small drying patios on the roofs of the houses where they will dry it for between 8 – 14 days depending on the weather. The coffee is then delivered to the Cooperative where it is assessed and categorised before being allowed to rest before being milled for shipment

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