Colombia El Tiple — Single Origin Colombian Coffee Beans
Our signature single origin colombian specialty coffee. Rich dark chocolate, lingering caramel sweetness, a touch of cherry brightness, and a clean roasted almond finish. These freshly roasted coffee beans from Pitalito, Huila are the coffee we reach for when we want to please everyone at the table.
- Supremo Grade
- Air Roasted Fresh
- 1,800m Elevation
- Ethically Sourced
- Ships 1–3 Days After Roasting
Coffee Specs
- Roast Level
- Medium-Dark
- Origin
- Pitalito, Huila, Colombia
- Tasting Notes
- Dark Chocolate • Caramel • Cherry • Roasted Almond
- Process
- Washed
- Altitude
- 1,800m (5,900 ft)
- Grade
- Supremo — Colombia’s highest classification
- Varietal
- Caturra, Colombia
- Roaster Location
- Vancouver, WA — Small batch air roasted
Where It Comes From
Pitalito sits in the southern Huila department of Colombia, near the confluence of the Magdalena and Guarapas rivers. It is one of the most consistently celebrated coffee-growing regions in the world, and for good reason. The equatorial sun, volcanic soil, and high-altitude cool nights create conditions that push the plant to produce beans dense with sugar and flavor.
El Tiple is grown by small family farms at 1,800 meters above sea level — high enough that the beans develop slowly, concentrating the natural sweetness that gives this coffee its distinctive caramel character. After harvest, the cherries go through a washed process: pulped, fermented in water, and dried on raised beds. That process strips away the fruit layer cleanly, which is why the cup is bright but not acidic, sweet but not heavy.
The Supremo designation matters here. It is Colombia’s highest grade classification, based on bean size (screen 17 or larger). Larger beans grow more slowly at altitude, which allows more time for complex sugars to form. When you buy Supremo, you are paying for consistency and density, not a marketing label.
Roasted Fresh, Shipped Fast
We are a small batch coffee roaster based in Vancouver, WA. We use a fluid bed air roaster, which circulates hot air around each bean rather than tumbling them on a hot drum. The result is an even roast with no scorching and no residual chaff baking into the flavor. What you taste is the bean — the terroir of Huila, not the drum.
We roast Colombia El Tiple in small batches and ship within 1–3 days of roasting. We do not pre-roast and warehouse inventory. When your bag arrives, the coffee is at or near the peak freshness window — typically 4 to 14 days after roasting, when the flavors are most fully developed and the carbon dioxide from roasting has had time to dissipate.
If you have been buying coffee off a grocery store shelf, you may not know exactly when those beans were roasted. With us, you do. It is one of the most straightforward things we do, and it makes a noticeable difference in the cup.
Who This Coffee Is For
Colombia El Tiple is our most versatile offering, which is why we call it our signature. The medium-dark roast gives it the body and warmth that traditional coffee drinkers are comfortable with. The washed process and high-altitude origin give it the clarity and sweetness that specialty coffee drinkers look for. It sits in that middle ground without feeling like a compromise.
If you are buying for a household with different coffee preferences, this is the safe pick. If you are introducing someone to single origin colombia coffee for the first time, this is the right place to start. And if you have been buying a blend for years and want to try something with more character, Colombia El Tiple is a clear next step.
It is the kind of coffee that works as a morning drip, a weekend French press, or a dinner party pour-over. We have also used it for espresso — the natural sweetness and caramel notes hold up well with milk.
How to Brew Colombia El Tiple
El Tiple is one of the most versatile coffees in our lineup. The medium-dark roast gives it enough structure to hold up in every brew method, and the washed process keeps it clean enough that the flavor notes come through clearly regardless of how you brew it.
Pour-Over (V60, Chemex, Kalita)
Pour-over opens up the cherry brightness that can sit quietly in the background with other methods. Use 15g of coffee to 240g of water, a medium grind, and water at 200°F. Target a total brew time of 2:45–3:15. The cherry note comes forward with clarity, alongside the caramel sweetness — it is the most nuanced version of this coffee you can brew.
Drip Coffee Maker
Reliable and satisfying. Use a 1:16 ratio (for example, 30g coffee to 480g water), medium grind, and water between 195–205°F. The dark chocolate notes come through clean and the cup has a smooth, consistent finish that makes this an easy everyday drinker. This is probably how most people will start with El Tiple — and it never disappoints.
French Press
French press deepens the dark chocolate and brings out the roasted almond finish. Use a 1:15 ratio, coarse grind, and a 4-minute steep, then press slowly. The body gets heavier and the roasted character becomes more prominent. If you like a bold, substantial morning cup, this is the method to reach for.
Espresso
An 18–20g dose at a 1:2 ratio with a 27–30 second pull. The natural caramel sweetness of this coffee makes it excellent for milk drinks — lattes, flat whites, cappuccinos all work well. As a straight shot it is rich and bold, with dark chocolate and a clean finish. The medium-dark roast gives it the body that espresso needs.
Cold Brew
Use a 1:8 coffee-to-water ratio by weight and steep for 14–18 hours in the refrigerator. Cold brew brings out the chocolate richness of El Tiple beautifully — the cup is smooth, naturally sweet, and deeply satisfying. Serve over ice and dilute to taste if you made a concentrate.
No matter which method you use, good water makes a difference. Filtered water — not distilled, not softened — lets the flavor of the coffee express itself fully.
Key Takeaways
- Supremo grade colombia coffee beans from Pitalito, Huila — one of the world’s most recognized growing regions
- Medium-Dark roast with notes of dark chocolate, caramel, cherry, and roasted almond
- Air roasted in small batches in Vancouver, WA and shipped within 1–3 days of roasting
- Washed process for a clean, bright, consistent cup
- Grown at 1,800m elevation by small family farms — ethically sourced, fairly traded
- Available whole bean or ground; choose your grind at checkout
Frequently Asked Questions
What is Colombia Supremo grade coffee?
Supremo is Colombia’s highest bean classification, determined by screen size — specifically, beans that pass through a screen 17 or larger. Larger beans develop more slowly at high altitudes, giving them more time to build complex sugars and flavor compounds. The result is a denser, more consistent bean that produces a sweeter, cleaner cup with less defects per batch. El Tiple carries the Supremo designation because it is sourced from farms in Pitalito, Huila at 1,800 meters, where the slow-growth conditions naturally produce larger beans.
How fresh is the coffee when it ships?
We roast Colombia El Tiple in small batches in Vancouver, WA and ship within 1–3 business days of roasting. We do not maintain pre-roasted inventory. When your bag arrives, it will typically be within the 4–14 day post-roast window, which is when the flavors are most fully developed. If you want to know the exact roast date, it is printed on every bag.
Do you offer ground coffee, or whole bean only?
Both options are available. Select whole bean or ground at checkout. If you choose ground, we grind to a medium setting that works well for most drip coffee makers. For the most control over freshness and flavor, whole bean is the better choice — coffee loses freshness significantly faster once ground. That said, if you do not have a grinder at home, our ground option will still produce a noticeably better cup than most store-bought coffee.
Can I subscribe and save on Colombia El Tiple?
Yes. Subscribe to Colombia El Tiple and save 10% on every order. Select your delivery frequency at checkout — every 2, 4, or 6 weeks — and we will roast and ship on that schedule. You can pause, skip, or cancel your subscription at any time with no fees and no friction. It is the easiest way to make sure you never run out of freshly roasted coffee beans.
What brewing methods work best for this coffee?
Colombia El Tiple is a versatile coffee that holds up well across most brew methods. Here is what works best:
- Drip coffee maker: 1–2 tablespoons per 6 oz of water, water temperature around 200°F (just off boil)
- French press: Coarse grind, 4-minute steep, then press slowly
- Pour-over: Medium grind, 2:30–3:00 minute brew time, 2–3 minute bloom
- Espresso: Fine grind, 25–30 second pull at 9 bars — produces a rich shot with natural caramel sweetness
How should I store my coffee to keep it fresh?
Store your coffee in an airtight container at room temperature, away from direct sunlight and heat. Our bags include a one-way valve that allows carbon dioxide to escape without letting oxygen in — you can store the coffee in the original bag if you seal it tightly after each use. Avoid the refrigerator and freezer for beans you are actively brewing from; moisture and temperature swings accelerate flavor loss. For long-term storage of more than a month, airtight freezer storage can work, but let the beans come to room temperature before opening the bag.
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