Colombia, Atilano Giraldo - Single Origin Espresso

Grind Guide

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.


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Grind - Grind Guide

Single Origin Coffee Description

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.

Coffee Breakdown

Washed - Castillo varietals grown at an altitude of 11600 masl in Genova, Quindo in Colombia's west.

In The Cup


Espresso Recipe

  • DOSE - 21g
  • YIELD - 38g
  • TIME - 34s
  • TEMP - 94°C
  • RATIO - 1:1.8

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.

A small to big bag of happiness guide – to help your coffee loving ways.


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 and we’ll guide you along through the coffee journey.

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