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Fieldwork Coffee

José & Wilson Alba

José & Wilson Alba

Candied Pecan, Dried Orange, Pear Nectar

Regular price $24.00 AUD
Regular price Sale price $24.00 AUD
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This coffee comes from two separate farms, both located in the Palestina region of Huila, Colombia. Jose Alba produces coffee at a farm called Los Jazmines, while his brother Wilson Alba grows and processes coffee at his farm, Sierra Morena.

The farms are eight and ten hectares respectively, and while Los Jazmines grows a range of varieties including caturra, bourbon, castillo, and gesha, at Sierra Morena the trees are exclusively pink bourbon and tabi variety.

Both farms employ similar processing techniques electing to harvest at peak ripeness, pre-sorting the cherries using a floatation method, then pulping and dry-fermenting the seeds before washing.

At Sierra Morena, the washed coffee is dried slowly on raised beds — up to 30 days in some cases — while at Los Jazmines the coffee is dried in a ventilated greenhouse.

This espresso is soft and warming, tasting of candied pecan, dried orange aromatics, with a pear nectar sweetness.

  • Region: Huila
  • Country: Colombia
  • Variety: Pink Bourbon
  • Processing: Washed
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  • Roast Profile

    Roast Level
    Brewing methods recommended
    Espresso Moka pot French press
    Best served Black or with Milk Best served Black or with Milk
  • Brewing Guide

    Recipe for Espresso

    1 : 2

    brew ratio


    ground coffee


    brewed coffee


    brewing time


    brewing temp.

    This is our general recipe for espresso brews. You may want to experiment with this recipe and tailor to your equipment and taste preference.

    Source: Acuratore
  • Taste Profile

    Rich & Syrupy Rich & Syrupy
    Tasting Notes

    Candied Pecan, Dried Orange, Pear Nectar

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Fieldwork Coffee

Fieldwork Coffee are a quality-driven coffee company, located in Melbourne, Australia.

Founded in 2015 by Tim Williams, Fieldwork are a small team of coffee lovers dedicated to championing the world's best coffees and representing the people who grow them.

They spend their days sourcing, roasting, and sharing remarkable coffees for you all to enjoy.

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