POPAYAN RESERVE, COLOMBIA

Popayán Reserve is a washed Colombian coffee built around balance, consistency, and sweetness. Sourced from the highland plateau surrounding the city of Popayán in Cauca, this lot brings together coffees from a network of smallholder producers working at elevation in volcanic soils. The result is a profile that feels familiar at first sip, but reveals quiet complexity with repeat drinking.

This is a coffee we’ve selected specifically for espresso. It offers enough acidity to keep the cup lively, but its strength lies in texture and sweetness. Caramel and milk chocolate form the backbone, with soft citrus lifting the finish. It’s structured, dependable, and versatile across a wide range of espresso styles.

IMPORTER

This coffee is sourced through Cofinet, a Colombian exporter known for its focus on quality separation, producer support, and regional traceability. Cofinet works closely with producers across Cauca, offering technical assistance and quality incentives that allow farmers to improve processing and consistency year on year.

For Popayán Reserve, Cofinet aggregates coffees from approximately 65 producers whose lots meet defined quality and profile criteria. Each delivery is cupped and evaluated before being included, ensuring the final blend reflects the region while maintaining clarity and balance.

FARM

Rather than a single estate, Popayán Reserve represents a collective of smallholder farms spread across the Meseta de Popayán. Farms in this area typically sit on steep terrain at high altitude, with fertile volcanic soils and a relatively stable climate. These conditions allow for slow cherry maturation, contributing to sweetness and density in the green coffee.

The community-lot model provides producers with access to specialty markets while allowing roasters to work with a consistent, repeatable profile that still carries a strong sense of place.

VARIETY

The region contains a mix of indigenous Ethiopian varieties adapted to high elevation conditions. While specific cultivar numbers are not documented for this lot, these local selections are known for their high sweetness potential and floral expression.

PROCESS

Castillo, Caturra, Catimor, Typica

These cultivars are widely planted across Cauca and are well adapted to the region’s altitude and climate. Together, they contribute to a cup profile that prioritises balance and sweetness over intensity, with gentle acidity and a clean structure that works particularly well under espresso extraction.

ROAST PROFILE

Popayán Reserve is roasted to emphasise sweetness, texture, and approachability. Development is kept controlled to avoid sharp acidity, allowing caramelised sugars and milk chocolate notes to lead.

As espresso, expect a syrupy mouthfeel with mandarin and red apple on the front, followed by caramel and soft chocolate through the finish. With milk, the coffee becomes round and comforting, with the sweetness carrying cleanly without flattening.

ESPRESSO RECIPE

DOSE

18 g in
38 - 42g out

TIME

26-30 seconds

Flavour: caramel, milk chocolate, citrus fruits