La Lindosa COLOMBIA
Fruity profile, intense, and full-bodied. Pronounced sweetness with notes of ripe banana and passion fruit, accompanied by a hint of dark chocolate.
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La Lindosa COLOMBIA
Origin: Huila, Colombia
Huila, COLOMBIA
Huila is one of the most prominent names in Colombian coffee. Located in the southwest of the country, between mountain ranges and valleys of volcanic origin, this region has earned its prestige for the quality and consistency of its coffees.
Here, producers cultivate coffee at high altitudes, taking advantage of stable microclimates and fertile soils, with careful practices and a deep knowledge of the craft. The result is expressive and clean coffees, with marked sweetness, defined fruit, and a brilliant acidity that has placed Huila among the most recognized coffee regions in the world.
Varietal: Castillo
Castillo
This varietal is one of the great pillars of modern Colombian coffee. Developed by Cenicafé, it is the result of research in the field, combining pest resistance, productivity, and cup quality. Grown at high altitudes and well-managed, it offers clean and consistent coffees, capable of expressing the terroir with clarity and balance, being key to the sustainability of thousands of coffee growers.
Altitude: 1,600 - 1,800 masl
In Huila, cultivation between 1,600 and 1,800 meters brings balance and complexity to the coffee. At this altitude, moderate temperatures slow down ripening, concentrating sugars and developing clean acidity. Sunny days and cool nights stabilize the bean, while volcanic soils reinforce structure and sweetness, resulting in expressive, consistent coffees that are highly valued in the specialty market.
Process: Natural
Fermentation in process Natural
The Natural process is one of the oldest and most traditional. It consists of drying the cherries with the pulp intact. During drying, the pulp ferments, intensifying the flavors and sweetness that are transferred to the bean.
Roast: Omni
Roast profile for espresso and filter
The omni roast develops the sweetness of the bean without overshadowing its natural acidity.
This profile allows the coffee to develop in all extractions.
How we prepare this coffee at BADi
Espresso
Ratio: 1:2
Coffee: 18 g.
Grind: Fine.
Extraction time: 25-35 seconds.
Filter
Ratio: 1:15
Coffee: 20 g.
Grind: 25 clinks (Comandante).
Water: 300g at 90*C
Time / Accumulated water grams
0:00 / 40g
0:30 / 300g
If you have any questions, you are always welcome to contact us. We'll get back to you as soon as possible, within 24 hours on weekdays.
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From farm to cup, a single origin coffee.
La Lindosa farm is the reflection of more than six decades of coffee tradition of the Cerquera family in southern Colombia. Although the current farm was established about 25 years ago, its history began much earlier, when the family was already growing coffee in the region, passing on the trade from generation to generation. Today, in addition to its own production, La Lindosa integrates coffees from neighboring farms, strengthening community ties and the character of the terroir.
Located in the department of Huila, the farm works with varieties recommended by the National Federation of Coffee Growers and developed by Cenicafé, prioritizing resistant plants and responsible agricultural practices. Production is careful and constant: manual harvesting, hand selection, cherry coffee fermentation, and sun or mechanical drying. With a stable team and periodic renewal of the coffee plantations, La Lindosa represents a model of Colombian coffee where tradition, volume, and quality coexist in balance.
