La Claudina (Colombia) Cover 250g
  • La Claudina (Colombia) Cover 250g
  • La Claudina (Colombia)
  • La Claudina (Colombia)
  • La Claudina (Colombia)


La Claudina


Cup Notes
Nectarine / Dark chocolate / Green plum / Currant

Suggested for espresso and filter

A classic natural lot with typical taste from South America, capable of satisfying most palates and perfect for espresso.

when we roast

We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*


Quality Score
Juan Saldarriaga
1400-1800 masl
Classic Natural - Raised Beds
Arabica cultivar
Colombia, Tabi
Picked in
Oct. 2023 - Nov. 2023
Arrived in
April 2024
Shipped in
Jute + GrainPro
Roast profile by
Rubens Gardelli
Roasted on
Customised solid-drum roaster

Suggested brewing recipe

To help you make the best out of your coffee, Rubens has crafted recipes for brewing this particular lot in filter.

There are two recipes: one for conical brewer (think v60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.

Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.

Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.

Have fun brewing!

Comandante 23 clicks (medium)
250g (40 tds) at 90°C
Filter model:
Cafec Abaca+
Brew strenght:
1,30 tds
Comandante 20 clicks (medium)
250g (40 tds) at 90°C
Filter model:
Stagg [X], Fellow
Brew strenght:
1,25 tds


Juan Saldarriaga manages two farms, La Claudina and El Encanto, each spanning approximately 60 hectares, with a total coffee-planted area of 42 hectares. The remaining land is preserved as forest and a natural reserve.

Juan assumed control of his family's two farms in 2012, initiating the cultivation of diverse and new cultivars, including Castillo, Caturra, Tabi, Bourbon, Geisha, and SL28. His objective is to understand in which environment each variety thrives, with plans to expand production of the most successful ones.

Located at 1400-1800 masl, La Claudina is equipped with two pulpers, each with a capacity of 1600 kg of cherries per hour. Traditional fermentation in tanks is a common practice, often involving intermediate rinsing. La Claudina employs three permanent workers and 45 seasonal pickers.

One of the primary challenges in the region revolves around drying coffee due to high humidity and temperature. To address this challenge, Juan has constructed drying facilities with raised beds under cover. He has also invested in a machine that utilises cold air for drying and features software for temperature and airflow adjustments, allowing for tailored drying profiles for different coffee varieties. Notably, improved drying techniques have significantly enhanced the quality of the coffees.

La Claudina (Colombia) Story


Using Catimor’s HdT x Caturra recipe as a blueprint, Cenicafé first created the Colombia variety as an F5 composite, and released it in 1982.

Released in 2002 as part of Colombia’s efforts to combat leaf rust, it is a hybrid of Bourbon, Typica, and Timor. The name Tabi means “good” in the Guambiano (a native Colombian tribe) dialect.

This coffee displays the positive cup qualities of its Bourbon and Typica parents while being more resistant to leaf rust.

La Claudina (Colombia) Variety


After cherry selection, the cherries are soaked in water to remove floaters. Traditional disc pulping with a separator for greens is used. Fermentation methods vary based on tank availability and quantity of cherries. Large quantities, around 5000 kg per day, undergo dry fermentation in tanks with regular water rinsing every 6-8 hours, typically taking 24 hours. For smaller batches and experiments, a new batch of coffee is introduced after 24 hours, extending the total fermentation time to 48 hours.

Four drying methods are employed: traditional silo (mechanical dryer), cold dryer (mechanical), African beds in a parabolic dryer (greenhouse), and African beds in a shaded drying area. The traditional silo is reserved for conventional and "commercial" qualities.

Microlots from all farms are transferred to La Claudina for drying experiments. The shade and parabolic dryers primarily handle washed coffees, while the cold dryer processes both washed and naturals, with priority given to naturals as they thrive in the controlled environment. Drying time ranges from 20 to 30 days, depending on the quantity of cherries and availability of space. Experiments with honey processing are held in the shaded area.

In the parabolic dryer, the process takes about 10 to 20 days, and it is used mainly for Tabi and some honey processing. The cold dryer accommodates both washed and natural processing, with an experimental temperature range of 25 to 40 degrees Celsius. Most naturals are dried between 25 and 30 degrees Celsius.

La Claudina (Colombia) Fermentation Process