Origin: Colombia

Producer: Luis Felipe Leguizamo

Roast: Light roast

Profile: Espresso & Filter

Variety: Castillo, Caturra, Colombia

Processing  method: Washed

Altitude: 1840 m

SCA: 88 ponts

Taste notes: Panela, burnt sugar, oolong tea, bright acidity and lingering sugary sweetness.

Fun Fact: Panela isn’t caramel. It’s unrefined cane sugar, traditionally produced in Colombia, with rich notes of honey, toffee and molasses.

WHY EASY BEANS? 

Easy Beans is about those mornings when there’s nowhere you need to be. When there’s time for a second cup. A longer conversation. A slow breakfast shared with people you love. Or simply a few quiet moments to yourself.

That’s exactly what this coffee is like. Beautifully balanced, naturally sweet and elegantly complex. Notes of panela, burnt sugar and oolong tea are brought together by a vibrant yet refined acidity, creating a clean, lingering finish. The kind of coffee you’ll always be happy to come back to.

This microlot comes from Finca El Faldón in San Agustín, Huila, where Luis Felipe Leguizamo and his family have earned a place among Colombia’s most respected specialty coffee producers. In 2011, the farm won the prestigious Cup of Excellence, establishing its reputation on the world stage. Today, they continue to produce exceptional coffees with the same commitment to consistency, precision and deep respect for the land.

So… Take it as you want, but take it easy.

Huila – Colombia’s Most Celebrated Coffee Region

Nestled between two branches of the Andes, Huila is one of Colombia’s most distinctive coffee-growing regions. Its combination of volcanic soils, dramatic elevation changes and multiple harvest seasons allows coffee cherries to mature slowly, developing exceptional sweetness and complexity.

Why a Microlot?

Microlots represent some of the highest-quality coffees produced on a farm. Carefully selected, fully traceable and separated from the main harvest, they showcase a producer’s finest work and the unique character of a specific place and season.

Washed Processing

Coffee cherries are harvested at peak ripeness, depulped on the same day and naturally fermented before being washed and dried. This traditional Colombian process highlights clarity, sweetness and the distinctive characteristics of the farm and variety.

Three Colombian Varieties

Castillo, Caturra and Colombia are among the country’s most widely cultivated Arabica varieties. Together they create a balanced cup with refined sweetness, vibrant acidity and remarkable consistency.

Grown at 1,840 Metres

Cool mountain temperatures slow the ripening of the coffee cherries, allowing more sugars and aromatic compounds to develop. The result is a sweeter, cleaner and more expressive cup.