Colombia Bolivar La Claudina

From: 11,40

This coffee was roasted with espresso preparation in mind, yet it is suitable for filter usage when a heftier coffee is something you like.

After last years incredible introduction to Juan’s coffees we are happy to return to more of his productions this year. His dedication to growing and producing coffee of the best possible quality is impressive, and his ability to adapt and change is admirable. Here we selected an extended fermentation natural, basically natural++, which be believe is a true fruit bomb when pulled as an espresso. Expect strawberry and peach with soft florals on top.

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  • Origin: Colombia
  • Region: Antioquia
  • Town: Bolivar
  • Farm: La Claudina
  • Farmer: Juan Saldarriaga
  • Crop: 2023
  • Altitude: 1400-1800m
  • Variety: Castillo, Tabi
  • Processing: Extended fermentation natural

A note from our supplier, Nordic Approach:

Juan Saldarriaga is a producer who has two farms, La Claudina and El Encanto. They are about 60 hectares each, but only 42 planted with coffee in total. The rest is still forest and natural reserve. He’s also working with friends and are managing the production for some surrounding producers with Caturra and other cultivars up to 2000 masl. Many of them are young small farmers that are eager to proof that Antioquia have more than chocolaty and heavy bodied coffees. As for now we are experimenting a lot together to figure out what works for us and our market.

Juan recently took over his families two farms. He is experimenting with different cultivars in different altitudes, and many of them are recently planted. He is also doing experimental drying and different processes for naturals etc. We met a few years ago, and what really encouraged us to work with him was the will to change, adapt and improve to meet the future demand on qualities. Antioquia is known for solid, but maybe slightly boring coffees, but there is a lot going on right now, and we think these coffees are proof of that.

The biggest challenge in these environments is the drying due to humidity and temperature. After we met Juan and started to talk about drying under shade, he immediately constructed drying facilities with raised bed under cover. He has also installed a machine that can dry with cold air and with a software where you can adjust temperature, airflow etc, and make profiles on different coffees.

Our coffee comes in craft paper bags which contain a plastic liner on the inside to guarantee freshness of our coffee. Please dispose properly at your local plastic trash container. The Village Coffee is roasted fresh every week, and best consumed within four weeks after roast date. Store your coffee in a dry, dark and cool place, avoid the fridge.


Additional information

Weight N/A
Country of Origin


Processing Method

Natural with extended fermentation

Taste Notes

Floral, Peach, Strawberry


Small (250 gr-8.8 oz), Medium (340 gr-12 oz), Large (1 kg-2.2 lb), Big bag (2,5 kg-5.5 lb)

Grind Size

Ground for Espresso, Ground for Filter, Ground for French Press, Ground for Moka, Whole Beans