Luis Alfonso | Colombia
Bright & Juicy
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
Some farms earn their reputation quietly. Finca San Isidro, nestled between 1,900 and 2,000 metres above sea level on the volcanic slopes of Galeras in Nariño, is one of them — cool nights, consistent rainfall, and rich volcanic soil producing exactly the kind of clarity and brightness the region is known for.
Luis Alfonso López Popayán runs Finca San Isidro alongside his wife Ermila, who manages the farm's finances while Luis Alfonso oversees production. Together they've built something rooted in both tradition and curiosity — growing Castillo variety coffee through a traditional washed process, with careful fermentation and parabolic drying that lets the terroir speak cleanly through the cup. Bright, juicy, and expressive in all the right ways.
Sourced through our partners at Azahar, this is a coffee that rewards the attention paid to it at origin. Every step deliberate. Every detail considered.
Country/Region:
Elevation: 2000 masl
Coffee Varietal: Castillo
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
