|Cold Brew||Cupping||Syphon||Mini Presso||Turkish|
|Approx Grind Setting||13||10.5||8||4.5||2.5|
Please note: while we try and grind to your specific settings, we cannot guarantee the grind setting will be exact for your set up, if you do require a more specific grind setting please add a note to your order with details. We also offer a great range of grinders (here)
Our coffee hails from Génova, deep in Quindio's south, specifically from Finca El Palmichal, a 70-hectare farm perched at 1600 masl. Atilano Giraldo, a third-generation coffee farmer, has produced a delightful washed coffee with tasting notes of peach, lime and cacao nibs.
West of the highest Andes Sierra lies the small-but-mighty coffee-growing department of Quindo, which is part of the Eje Cafetero (coffee axis). The area has gained great recognition in specialty coffee circles, due to its long history of coffee production and expert coffee farmers, as well as its desirable climate for coffee cultivation.
Our coffee comes from the municipality of Génova, located in Quindio’s far south, from a farm named Finca El Palmichal. Atilano Giraldo is a third-generation coffee farmer and learned his craft from his father before inheriting the reins at Finca El Palmichal.
It’s a 70 hectare farm sitting proudly at 1600 masl, and exclusively grows and processes the Castillo coffee varietal. Altino places a strong emphasis on organic farming, and takes meticulous care of the soil where he plants his coffee trees. First, he examines that soil to determine which nutrients are deficient, and based on the results, he gathers the nutrients the soil needs and blends them to organic compost before mixing it with his soil.
When it comes to maintaining his operation, Atilano has employed a particularly compassionate and progressive mentality. In farming positions more commonly reserved for men, Atilano’s farm offers opportunities to women, the elderly, and disabled people to help his fellow Colombians find proper employment and remuneration.
Atilano hopes that his passion for coffee spills into the lives of his sons and nephews. For him, sharing his knowledge and love for coffee is essential to keeping the family tradition alive.
The coffee is sweet, smooth and beautifully balanced. It’s a unique cup with tasting notes of juicy white peach, lime, cacao nibs and maple syrup.
COLOMBIA ATILANO GIRALDO 100%
Washed - Castillo varietals grown at an altitude of 11600 masl in Genova, Quindo in Colombia's west.
PEACH, LIME, CACAO, MAPLE SYRUP.
This recipe is for espresso and developed on a commercial coffee machine. Use as a guide to achieve your desired flavour preference. If you are unable to reproduce the exact result on your home machine, don’t panic, an alternative is to simply adjust your recipe using the ratio so it works best for your set up.
1 – 2 cups daily
250g per week
2 – 4 cups daily
500g per week
6 – 8 cups daily
1kg per week
Note – These guidelines use an estimate of 16–21 grams of coffee to allow for difference in dose size.
If you need help with any of our coffees, please reach out through firstname.lastname@example.org and we’ll guide you along through the coffee journey.
Padre Coffee acknowledges the Traditional Custodians of Country throughout Australia and their continued connections to land, sea and community.
We pay our respect to Elders past, present and future, and extend that respect to all Aboriginal and Torres Strait Islander Peoples.