Amparo Moncayo | Colombia
Light & Floral
Green Apple & Lemonade
Grind & Brew Guide
Brew & Grind Guides
☕ Grind Guide
Choose the grind that matches your brewer. Each grind is dialled to bring out balance, sweetness and clarity.
| Grind Type | Best For | Texture | Description |
|---|---|---|---|
| Whole Freshest | Home grinders | Whole beans | Maximum freshness & full control. Grind right before brewing. |
| Espresso | Espresso machines | Fine (table salt) | Calibrated for a rich, syrupy shot and balanced crema under pressure. |
| Stovetop | Moka pot / stovetop | Medium-fine | A touch coarser than espresso for gentle pressure and chocolatey body. |
| Filter | Pour over, batch, Aeropress | Medium | Clean, balanced cups that highlight origin character. |
| Plunger / Cold Brew | French press / cold brew / immersion | Coarse (sea salt) | Slow, even extraction for a smooth, rounded brew. |
🔧 Brew Guide
| Method | Ratio | Brew Time | Water Temp | Pro Tip |
|---|---|---|---|---|
| Espresso | 1:2 (e.g. 20g → 40g out) | 25–30 sec | 93–95 °C | If the shot runs fast, go finer; if it chokes, go coarser. |
| Stovetop (Moka) | ~1:8 | Until gentle gurgle stops | 90–94 °C | Start with hot water to reduce bitterness; remove from heat early. |
| Filter / Pour Over | 1:15 (20g → 300g) | 2.5–3.5 min | 92–94 °C | Pour in slow circles; aim for flat bed and even drawdown. |
| Plunger / French Press | 1:14 | 4 min | ~93 °C | Stir, steep, skim the crust, then press slowly for a cleaner cup. |
| Whole Beans | — | — | — | Grind immediately before brewing to capture aromatics. |
Water quality matters. If possible, use filtered water (~75–150 ppm). Taste and tweak: finer grind = slower/stronger, coarser = faster/lighter.
COFFEE INFORMATION
It's no secret that the coffees we curate are, first and foremost, the coffee we love to drink. While many of them come from Colombia, we've been especially fortunate thanks to our long standing export partner Azahar Coffee. They have been key in providing us access to the country's most expressive producers and consistently world-class lots.
While Dan and Paul last travelled to Colombia back in 2024, they met Amparo and Edmundo Moncayo for the first time. Shortly after returning home, we secured some kilos from that harvest as they were confident it would become a favourite. Alongside the coffee, the trip offered another first: tasting guinea pig by Amparo herself, a small but memorable window to life on the farm.
This coffee feels like a return to the golden era of Colombian specialty, when beautifully clean, washed Caturra set the benchmark. It's a joy to see that tradition carried forward with such precision. consistency and care.
Married for over four decade, Amparo and Edmundo both come from farming backgrounds. After their marriage, Amparo inherited the land they now cultivate near Pasto in Nariño, where they grow Caturra exclusively. The farm is nourished using using natural, homemade fertilisers made from guinea pig manure; an approach that reflects their deeply rooted, traditional methods.
In the cup, this high altitude Caturra shines with clarit and balance, offering a bright.juicy notes of toffee apple and lemonade.
Country/Region:
Elevation: 1900 masl
Coffee Varietal: Caturra
Coffee Process: Washed
Harvest Year: June 2025
BREW RECIPES
SOURCING PHILOSOPHY
We work with producers who care about the interplay between healthy soils, locally-adjusted varietals, thoughtful husbandry and careful picking and processing. Our coffee is about a good life for those who drink it and those who grow it.
Try Something Different
Don't forget decaf
