Colombia Las Mercedes

Colombia Las Mercedes




For 28 years, Edgar Eladio Ossa, along with his son Alejandro, have been attentively producing high-quality Caturra at their farm, Las Mercedes. They are progressive and often work with new technologies to improve the quality of their coffee. For example, they use a Brix meter, a device often used in the wine industry to measure sugar levels, to improve the washed processing of their coffee.

In the washed process, fermentation is used to remove the last bit of fruit, called mucilage, from the coffee, but it can be difficult to know the best time to stop the fermentation. Most producers allow the coffee to ferment for a set number of hours, or they feel the coffee with their fingers to determine when to stop the fermentation. Both of these methods are prone to error, which can reduce the quality of the coffee.

Edgar takes a Brix measurement at the beginning of fermentation and then again every 6 hours to catch the ideal moment to wash the coffee and stop the fermentation. His coffees consistently amaze us with their clarity, velvety mouthfeel and distinguished flavours.

It’s our 5th year working with Edgar and Alejandro and the level of care and quality they are putting into their product is inspiring. This lot has juicy flavours of pomegranate and concord grape with floral notes of mixed berries.

For all filter coffees we recommend the following parameters:

  • Brewing ratio: 1g coffee to 16-17g water
  • Slurry temperature (coffee+water): 200 - 205 ̊F / 93 - 96 ̊C
  • Extraction: 20 - 21%
  • TDS 1.38-1.41%

      Product Details

      • Producer: Edgar Eladio Ossa
      • Country: Colombia
      • Region: San Isidro, Huila
      • Elevation: 1800 m.a.s.l.
      • Variety: Caturra
      • Harvest Year: 2019
      • Roast Level: Light Filter Roast