Los Alpes
Los Alpes
Los Alpes
Los Alpes
Los Alpes
Los Alpes
Los Alpes
Los Alpes

Los Alpes

Bergamot · Floral · Apricot

OriginColombia
ProcessWashed - Extended Fermentation
A refined and expressive Chiroso from Los Alpes, grown high in the mountains of Santa Bárbara, Antioquia.

This washed coffee is light, aromatic and distinctly floral, with bergamot-like citrus and ripe apricot sweetness. It is a delicate but characterful cup, offering the clarity and elegance that make Chiroso such a compelling variety.
Size
Select Grind

01 / PLACE

Santa Barbara, Antioquia

Los Alpes sits high in the mountains of Santa Bárbara, Antioquia. At 1,850 metres above sea level, cooler temperatures slow development and give the fruit time to mature — part of the environment that shapes this Chiroso in the cup.

REGIONSanta Barbara, Antioquia
ALTITUDE1850 MASL
COUNTRYColombia

02 / PRODUCER

Carlos Emilio Velez

Los Alpes is owned and managed by Carlos Emilio Vélez, a producer whose path into coffee began almost by accident.

Carlos originally worked alongside his father as a cattle rancher in Bajo Cauca. In 1985, a land exchange brought the family to Los Alpes, a farm in the mountainous region of Santa Bárbara. When they arrived, they found around 800 coffee trees already growing across the property. While his father remained focused on livestock, Carlos gradually became more interested in coffee, learning through experience and developing a lasting passion for the crop.

Over the following 39 years, he continued refining his approach, experimenting with new varieties, fermentation techniques and environmentally responsible farming practices. Under his care, Los Alpes has developed into a quality-focused farm built around patience, observation and continual improvement.

For this lot, cherries are collected throughout the week and begin fermenting for around 24 hours before being combined. The coffee then undergoes a further 60 hours of controlled fermentation before being carefully and evenly dried. This extended process helps preserve the clarity, structure and aromatic character of the finished cup.

PRODUCERCarlos Emilio Velez
FARMLos Alpes
REGIONSanta Barbara, Antioquia

03 / VARIETAL

Chiroso

Variety is one part of a coffee's potential. Chiroso is associated particularly with Antioquia and is valued for pronounced florality, citrus-like aromatics and delicate structure. In this lot, that potential appears as bergamot, florals and ripe apricot.

VARIETALChiroso
IN THE CUPBergamot · Floral · Apricot

04 / PROCESS

Washed - Extended Fermentation

Processing is where harvested fruit becomes green coffee. At Los Alpes, fermentation is extended before washing to build complexity while preserving the floral clarity and structure of the Chiroso underneath. The coffee is then washed clean and dried for stability.

PROCESSWashed - Extended Fermentation
METHODExtended fermentation
INTENTComplexity · clarity

05 / In the cup

From the cupping table.

Aroma
Bergamot citrus and soft florals
Sweetness
Ripe apricot and gentle stone fruit
Acidity
Bright and precise, rather than sharp
Body
Light and delicate
Finish
Clean, delicate and lingering

Our tasting observations—a starting point for your own exploration.

Explore our tasting wheel
BREWING

Make it yours.

Baseline recipes for your daily brew. Choose a method for what you’ll need and a simple guide, then adjust for your equipment, water and taste.

The baseline

Filter

A balanced starting point for V60, Orea and other paper-filter brewers. Adjust your grind to suit the brewer and the coffee.

Dose
15 g
Water
250 g
Grind
Medium-fine
Temperature
90°C
Time
Around 3 minutes

What you’ll need

Step by step

  1. Rinse the paper with hot water, discard the rinse water and add 15 g of ground coffee. Level the bed and tare your scales.
  2. 0:00 — Start the timer and pour to 50 g. Let the coffee bloom.
  3. 0:45 — Pour gently to 150 g total.
  4. 1:30 — Pour to 250 g total. Let the water drain through.
  5. Aim to finish around 3:00. Swirl the brewed coffee and serve.

Adjust to taste

If it tastes sharp or thin, try a slightly finer grind. If it tastes dry or bitter, try slightly coarser. Drawdown varies between brewers.
The baseline

AeroPress

A simple immersion brew with a gentle press. This upright version uses our baseline dose, water and timing.

Dose
14 g
Water
210 g
Grind
Medium
Temperature
94°C
Time
2 minutes, then press

What you’ll need

Step by step

  1. Place a paper filter in the cap and rinse it. Attach the cap to the chamber and stand it upright on a sturdy mug. Add 14 g of coffee.
  2. 0:00 — Add 210 g of water. Insert the plunger just enough to make a seal and leave to steep.
  3. 1:45 — Hold the chamber securely, remove the plunger and stir six times. Reinsert the plunger gently.
  4. 2:00 — Press slowly and steadily into the mug. Stop if you feel strong resistance; do not force it.

Adjust to taste

Try a slightly finer grind for more extraction, or slightly coarser for an easier press. Keep the brewer upright and supported throughout.
The baseline

Espresso

An initial dial-in recipe for a balanced espresso. Use taste to refine the grind and yield for your machine and basket.

Dose
18g
Yield
36g
Ratio
1:2
Grind
1.1
Temperature
92-94°C
Time
25-27 secs

What you’ll need

Step by step

  1. Warm your machine and portafilter. Dry the basket and grind 18g of coffee into it.
  2. Distribute the grounds evenly and tamp level. Place your cup on the scales and tare.
  3. Start the shot and timer together. Aim for 36g in the cup in 25-27 secs.
  4. Stir and taste. Change one variable at a time before pulling another shot.

Adjust to taste

If the shot runs too quickly, grind finer; if too slowly, grind coarser. Treat time as a guide and let taste decide the final yield.
The baseline

Iced filter

Brew directly over ice for a bright, chilled filter coffee. The ice is part of the total brewing water.

Dose
15 g
Water
165 g hot water
Ice
85 g
Grind
Medium-fine, slightly finer than hot filter
Temperature
94°C
Time
Around 2½ minutes

What you’ll need

Step by step

  1. Rinse the paper and discard the rinse water. Put 85 g of ice in the carafe and place the brewer above it. Add 15 g of coffee and tare the scales.
  2. 0:00 — Pour to 50 g of hot water.
  3. 0:30 — Pour to 115 g total hot water.
  4. 1:30 — Pour to 165 g total hot water.
  5. Aim to finish filtering around 2:30. Swirl the carafe to melt the remaining ice and serve.

Adjust to taste

The recipe uses 250 g of water in total, including the ice. Try a slightly finer grind if the coffee tastes weak or sharp.
The baseline

French press

A patient immersion brew for a rounded, full cup. Give the grounds time to settle before serving.

Dose
20 g
Water
300 g
Grind
Coarse
Temperature
94°C
Time
8 minutes

What you’ll need

Step by step

  1. Add 20 g of coarsely ground coffee to the French press.
  2. 0:00 — Add 300 g of water, wetting all the grounds. Leave to steep.
  3. 4:00 — Break the crust and stir gently. Let the grounds settle for another four minutes.
  4. 8:00 — Lower the plunger slowly without forcing it, then pour gently and serve.

Adjust to taste

Pour gently to leave the sediment behind. Adjust the grind slightly finer for more extraction, or coarser if the cup tastes dry.
The baseline

Cold brew

A slow, cool extraction for a smooth coffee served over ice. Start here, then dilute to your preferred strength.

Dose
50 g
Water
500 g
Ratio
1:10
Grind
Coarse
Temperature
Room temperature or chilled
Time
12–16 hours

What you’ll need

Step by step

  1. Add 50 g of coarsely ground coffee and 500 g of water to your brewing vessel.
  2. Stir to wet all the coffee, then cover.
  3. Leave to steep for 12–16 hours at room temperature or in the fridge.
  4. Filter through a fine-mesh strainer or paper filter. Refrigerate the finished brew.
  5. Serve over ice and add water to taste.

Adjust to taste

If it tastes too strong, dilute the finished brew. Adjust the steeping time for your next batch to find the balance you prefer.
The baseline

Cupping

A simple way to explore coffee as it cools. Notice aroma, sweetness, acidity, body and finish, without assigning scores.

Dose
8.25 g
Water
150 g
Grind
Medium-coarse
Temperature
93°C
Time
4-minute steep; taste at 8–12 minutes

What you’ll need

Step by step

  1. Grind 8.25 g of coffee shortly before brewing and add it to the bowl. Smell the dry grounds and notice their fragrance.
  2. 0:00 — Add 150 g of water in one continuous pour, wetting all the grounds. Leave for four minutes.
  3. 4:00 — Break the crust gently with your spoon while noticing the aroma. Skim any floating grounds and foam.
  4. At around 8–12 minutes, once comfortably cool, taste with a spoon.
  5. Taste again as the coffee cools. Describe the aroma, sweetness, acidity, body and finish in your own words.

Adjust to taste

Use the same dose, water and timing when comparing coffees. Your observations can change as the cup cools.