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El Capitolio - Colombia
1/5
El Capitolio - Colombia

El Capitolio - Colombia

An exceptionally fruity coffee. Co-fermentation under the expert guidance of Ana Maria Trujillo Rojas makes this coffee an unforgettable sensory experience.

strawberry, wild berry, vanilla, and floral notes
€15,50
Roast-level
Caffeine content
Size

This coffee will be shipped as whole bean.

Origin: Quindío, Colombia

Producer: Ana Maria Trujillo Rojas

Variety: Castillo

Altitude: 1920m

Process: anaerobic co-fermentation

Decaffeination: No

Cup score: 86,75

carefully sourced

Delicious coffee from sustainable sources.

We source our coffee directly from producers or responsible partners who share our values.

roasted on demand

Decaffeinated coffee ages faster due to the decaffeination process.

To be able to offer you the best possible taste experience, we roast to order.

recyclable bags

We deeply believe that outstanding coffees and environmental protection go hand in hand.

With opting for recyclable packaging we are making a small contribution to ensuring that quality does not come at the expense of the environment.
behind the coffee

Ana María Trujillo Rojas is a fourth-generation coffee producer and an esteemed Q-Grader, whose passion for coffee has driven her successful career.

From 2016 to 2024, she collaborated with various companies, promoting innovation and ensuring the highest quality in coffee. She focused on developing unique flavor profiles through diverse fermentation techniques, refining her ability to transform coffee and create a wide range of complex flavors—establishing herself as an expert in the industry.

In 2025, Ana Maria launched her own project with El Capitolio farm in Quindío, driven by her passion for fermentation and coffee innovation. Her expertise and creativity come together to produce this exceptional coffee, an outstanding example of her skill in transforming coffee into an unforgettable sensory experience
about the process

The coffee cherries are harvested by hand at peak ripeness and dried under supervision for 48 hours. After the cherries went through meticulous manual selection a 72-hour anaerobic fermentation process is initiated.

During this stage, the cherries are left to ferment alongside a carefully crafted mixture of dehydrated strawberries, fresh fruit pulp, and mosto from the same variety, combined with wine yeast and glucose. This enhances the coffee's unique sensory profile, bringing out vibrant flavors and complex nuances.
how to brew

ESPRESSO:
If the setup allows, go for a pressure of ±5bar. We prefer a slightly longer brew ratio and recommend the following starting point:

Dose: 20g
Temperature: 90°C
Brew Time: ±30 seconds
Brew Ratio: 1:2,5

This profile was developed on a Decent DE1Pro with a 18g basket and should only be viewed as a staring point. Every coffee-machine/grinder combination extracts coffee differently.

FILTER:
As a starting point, we recommend the ultimate V60 recipe from Bean-Daddy James Hoffmann.

We use a brew ratio of 60g/L for a V60 filter (e.g., 15g of coffee to 250 ml of water for one cup) and a dripassist to further highlight the fruity notes of the coffee.
Alternatively, you can pour the water into the filter using a spoon to minimize turbulence in the brewing water.

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