Colombia Finca El Corozal Natural


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Innovation comes in many forms throughout the various levels of the specialty coffee supply chain, but it is especially important to highlight the resilience, dedication and talent to be found in remarkable producers the world over. Delfin Carvajal of Garzon, Huila in Southwestern Colombia is one such producer, and when our team came across a naturally processed coffee from his farm El Corozal, we booked it directly after our first tasting. About 75km north of Pitalito, where Topeca’s staple Colombian Laboyano washed coffee is grown and processed, Delfin and his brother, Euclides own and operate El Corozal, a three hectare property situated 1500 meters above sea level. There are over 20,000 coffee trees being grown here of various cultivars that perform particularly well in this area of Colombia. The proliferation of naturally processed coffees from this region has been exciting to witness, but few of the offerings our team has tried over the years possessed the clarity and richness that this coffee does. This is likely because Delfin and his team have been innovators in overhauling their mechanical drying process to preserve and distinguish the sensory characteristics that make coffees from Huila really shine through in the cup. They also have worked extensively within their community to collaborate with local producers on experimenting with other varieties as well as marketing their craft to the world. In Delfin’s own words, “Growing and producing specialty coffee is an opportunity for us to live with dignity, and for this reason, we do it with passion and discipline.”

This coffee starts off with a bouquet of tropical fruits, a ripe banana sweetness, and is punctuated with a tart freshness reminiscent of cascara.

Terroir Information – Single Origin Blend


Delfin Carvajal, Finca El Corozal


Garzon, Huila


1500 masl


Caturra, Castillo


Harvest Method

Processing Method


Drying Method


Export Grade

Don't own a grinder? Don't own a good grinder? Not a problem, let us expertly grind the coffee for you depending on the method with which you brew. We roast, grind and package your coffee to order, so it gets to you just a few days after roasting. We do recommend to consume pre-ground coffee within 2 weeks after opening to experience maximum freshness of flavor. 

Espresso (Fine) - best for home espresso machines, moka pot and some Aeropress recipes

Pour Over (Med-Fine) - best for single cup pour over methods with 2-3 min brew times: V60, Kalita, Malita, Clever, etc

Drip (Medium) - best for auto-drip makers and larger pour overs with 4-6 min brew times such as Chemex

French Press (Med-Coarse) - best for French press and cold brew methods. 


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