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Colombia La Julia



Our single origin coffees are all packed into 250g bags straight from the roaster. For optimal freshness, if you select 1kg of a single-origin coffee, it will be shipped as 4x250g bags. Our blends and decaf are packed into both 250g and 1kg bags.

The grind size you select affects the extraction of your coffee. Unlike when purchasing pre-ground, we give you a wide range of choices to optimize the flavour of your coffee. Please select the brewing method you use and we will grind at the best setting for it. If you want more information reach out to us on our Live Chat for assistance.

Flavours   Nutella, soft sweet sweet wine, fig
Body  melted honey, medium, round
Acidity  apple (mallic)
Roast  medium
Brewing  versatile

Owners  Nicolas Ocampo
Origin  Trujillo, Valle del Cauca
Altitude  1,550 – 1,700 masl
Varietals  Tabi blend
Processing  semi-washed, dried on raised beds and silo

Our single origin coffees are all packed into 250g bags straight from the roaster. For optimal freshness, if you select 1kg of a single-origin coffee, it will be shipped as 4x250g bags.  
Our blends and decaf are packed into both 250g and 1kg bags. 

Colombia La Julia – Tabi Blend Semi-Washed

All information below has been provided directly from the producer

A hello from Niko in Colombia

The farm

La Julia is a small coffee farm located in the mountains near the small rural town of Trujillo, Valle del Cauca between 1,420 and 1,700 meters above sea level, surrounded by forests, watersheds, and a great biodiversity. La Julia cultivates several varietals and produces high-quality specialty and estate coffees.

“In each cup, we offer more than an excellent Colombian coffee, we offer you the opportunity to contribute to the sustainable development of our planet and the well-being of the coffee communities of Colombia”.

Finca La Julia is owned by two siblings, the second generation of coffee growers, Niko and Karo. Their father, Octavio, built La Julia in the 90s, with Angela, their mother, as constant support.
After the passing of their father in 2002, Niko took on the baton in 2005. Karo moved back to Colombia, after living abroad for several years, and they started building on La Julia. Their mother backed their project up. The new JULIA was starting…

Niko and Karo are deeply committed to sustainable practices. In 2006 La Julia obtained their first 2 Rainforest Alliance Certifications, convincing them that this was the way in which they wanted to produce their coffee.

Besides coffee, at La Julia you can find banana and plantain among the coffee fields, areas of native forest, hiking trails, and watersheds that they preserve. When the coffee fields are being renovated, seasonal corn or beans are planted. You can also find incredible fruit trees including guava, papaya, guanabana, avocado, orange, mandarin, and lemon.

The Tabi Blend Process

One of the most important and sensitive steps for producing specialty coffees is the process. La Julia’s aim is to have a mass with a minimum average of 24-30 brix grades in order to have enough sugars to develop the fermentation really well. It starts with careful selection and handpicking in the field. Once the pickers arrive at their site with the ripest cherries from the lot, the floating process starts. In this step, the cherries are placed in a tank with water to take out the lower-density coffee cherries and coffee tree leaves. After floating, the process continues by hand sorting the beans on raised beds before the fermentation process. In hand sorting, the unripe/partial unripe cherries and the overripe cherries are separated.

Fermentation & drying

Once only the perfectly ripe cherries are separated out, the intact coffee cherries are placed in tanks for the Aerobic fermentation process, with a minimum amount of cold fresh water to control the temperature (18-22°C) for 24 hours. Afterwards, the coffee is then de-pulped and undergoes another 36 hours of Aerobic fermentation process with a low amount of cold fresh water (18-22°C).

In this lot processed semi-washed, La Julia places the fermented coffee to drain on raised beds for 2 days, then in the mechanical drier for 24 hours for a quick dehydration, at 32-34°C (the drier is turned on about 12 hours per day). Finally, the coffee is taken to the sun-drying station, controlling airflow and shade in order to maintain a temperature below 30-38°C. The total drying takes between 18 to 22 days.

Once the coffee is dried, it goes into GrainPro bags for 30-60 days for stabilization purposes. Afterwards, the next step is milling and electronic sorting.

The aerobic/anaerobic process that La Julia is using allows us to emphasize the great characteristics that you can find in our Tabi Blend.

“We want it to allow the expansion of the wonderful behaviours of the coffee in the cup, and stimulate all senses of whoever is experiencing it.”

25% Off

All beans on your first purchase

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applied at checkout)