Cartagena

Colombia · Pitalito, Huila · Medium roast

The same green coffee, roasted differently:

Light Popayán Medium Cartagena Dark Salento

Caramelised apple and orange marmalade. This is the coffee most people come back to the market stand to ask about.

Size

250 g 4 490 Ft 500 g −2% 8 790 Ft Tasting pack — all 3 roasts 5 990 Ft
3 × 100 g

4 490 Ft

Every bag carries the roast date and the LOT number — so you can see exactly when it was made.

Free Foxpost above 30 000 Ft. 1–3 working days.

Free collection in person: Vác (Saturday market) and Budapest.

Tasting notes — what do they mean?

caramelised apple dark chocolate juicy pear orange marmalade brown sugar

Medium Washed 1400–2000 m Castillo Specialty Fresh roast

Where it comes from

This coffee comes from Huila, in south-western Colombia, between the central and eastern ranges of the Andes. The department grows something like a fifth of the country's coffee, yet four out of five of its producers work less than three hectares — this lot is built from ten to thirty such farms, cupped in Pitalito. Pear, cooked apple, cooked orange and dark chocolate, with juicy acidity and a sugary sweetness. When someone is starting out with specialty coffee, this is the one I put in their hands.

Producer: Excelso Gran Galope
Region: Pitalito, Huila
Variety: Castillo
Process: Washed
Altitude: 1400–2000 m

The whole green coffee

Freshness and storage

The bag carries the roast date, so you can see exactly when it was made.

Whole bean is best between 4 and 8 weeks; ground, a few days. Keep it in a sealed bag at room temperature, away from light — the fridge doesn't help, and the freezer only works if you don't keep opening it.

Shipping and pickup

Foxpost parcel locker — 1 142 Ft, 1–3 working days. Free above 30 000 Ft.
Foxpost home delivery — 2 590 Ft, 1–3 working days. Free above 30 000 Ft.
EU delivery — From 4 200 Ft, to 14 European countries.
Pickup — Vác Saturday market — free, Vác, Káptalan u. 3.
Pickup — Budapest — free, 1023 Budapest, Frankel Leó út 49.
Pickup — Vác — free, 2600 Vác, Zrínyi u. 33.

Shipping details

Recipes

How we brew it

These are not generic recipes. The roast level and the character of the coffee together set the parameters — and we've written down why.

V60

Tiko recipe

Aiming for: Caramelised apple, dark chocolate, juicy pear.

Coffee: 15 g
Water: 250 g
Temperature: 94 °C
Grind: medium
Time: 2:45–3:00
Ratio: 1:16.7

Pour schedule

0:00 — bloom Pour 40 g of water and wait 35 seconds. This is when the carbon dioxide leaves — without it the water can't pass evenly through the bed.
0:35 — Pour 2 Add 110 g (150 g in total), pouring slowly in circles and keeping off the edge.
1:20 — Pour 3 Add 100 g (250 g in total), pouring slowly in circles and keeping off the edge.
2:10 — drawdown It should have drained by now. Much later, grind coarser; much earlier, grind finer.

Why this way: A Castillo with juicy acidity. The aim is to keep the pear and apple — standard temperature and a calm two-stage pour is all it takes.

If it's off: Don't rush the last pour; if it drains too fast the finish turns sour.

Espresso

Tiko recipe

Aiming for: Caramelised apple, dark chocolate, juicy pear.

Coffee: 18 g
Yield: 40 g
Temperature: 94 °C
Grind: fine
Time: 26–30 s

Moka pot

Tiko recipe

Aiming for: Caramelised apple, dark chocolate, juicy pear.

Coffee: filled basket
Temperature: pre-heated water
Grind: medium-fine
Time: ~4 min

Clever Dripper

Tiko recipe

Aiming for: Caramelised apple, dark chocolate, juicy pear.

Coffee: 18 g
Water: 300 g
Temperature: 94 °C
Grind: medium
Time: 3:00
Ratio: 1:16.7

Pour schedule

0:00 — bloom Pour on 55 g of water and wait 35 seconds. Fresh coffee floats on its own carbon dioxide; if you don't wet it first, part of the bed stays above the water line for the whole brew and never brews at all.
0:35 — filling Add the remaining 245 g (300 g in total) all at once. Stir once so every ground goes under the water, then cover it and let it stand.
2:15 — release Set it on the mug: the valve opens and it drains in about half a minute. The steep ends here — and this is the number to change first if the cup is not what you wanted.

Why this way: Castillo, with juicy acidity. Immersion rounds the acids off: the pear and the cooked apple stay, the orange steps back. So this is not one to cut short — the full steep is what brings the sweetness back in behind the acids.

If it's off: If the finish is sour, don't reach for the temperature: give it another twenty seconds before you release or plunge.

French press

Tiko recipe

Aiming for: Caramelised apple, dark chocolate, juicy pear.

Coffee: 30 g
Water: 500 g
Temperature: 93 °C
Grind: coarse
Time: 4:00
Ratio: 1:16.7

Pour schedule

0:00 — bloom Pour on 90 g of water and wait 40 seconds. Fresh coffee floats on its own carbon dioxide; if you don't wet it first, part of the bed stays above the water line for the whole brew and never brews at all.
0:40 — filling Add the remaining 410 g (500 g in total) all at once. Stir once so every ground goes under the water, then cover it and let it stand.
3:30 — breaking the crust The grounds form a crust on top. Break it with two or three movements of a spoon, then skim off the foam and the grounds still floating — this is what makes the cup clean.
4:00 — plunge Put the lid on and press down slowly — the filter should stop on top of the grounds, not be pushed through them. Forcing it through the bed sends fines into the cup and keeps the coffee extracting after the time is up. Pour all of it out: whatever stays in the jug goes on brewing.

If it's off: If the finish is sour, don't reach for the temperature: give it another twenty seconds before you release or plunge.

Customer recipes

Other people's kit, other water, other taste. Rate one if you've tried it.

Nobody has submitted a recipe for this coffee yet. Be the first.

The same green coffee

Compare the three roasts

Gran Galope, Colombia — one sack, three different roasts. The difference is not a theory: you can taste it.

Colombia · Light

Popayán

fresh pear · juicy apple · bright orange

4 490 Ft / 250 g

See it

Most wanted

Colombia · Medium

Cartagena

caramelised apple · dark chocolate · juicy pear

4 490 Ft / 250 g

See it

Colombia · Dark

Salento

dark chocolate · cooked apple · sugary sweetness

4 790 Ft / 250 g

See it

I'll take all three — 3 × 100 g, 5 990 Ft

Cartagena: the medium roast of our Colombian green coffee Gran Galope. Tasting notes: caramelised apple, dark chocolate, juicy pear, orange marmalade, brown sugar. Origin: Pitalito, Huila, washed processing, 1400–2000 m above sea level. We recommend it for: Filter, Espresso, Moka pot, Clever, French press. From 4 490 Ft, roasted in Vác and dated on the bag. Free shipping above 30 000 Ft; pickup in Vác and Budapest is free.

Frequently asked questions about this coffee

What does Cartagena taste like?

Cartagena: caramelised apple, dark chocolate, juicy pear, orange marmalade, brown sugar. medium roast, washed-processed Colombian coffee.

What is the difference between Cartagena and the other roasts?

They are all made from the same green coffee — the Gran Galope green coffee — only roasted differently: Popayán (light), Cartagena (medium), Salento (dark). The lighter roast gives more acidity and fruit, the darker one more body and chocolate. Same producer, same sack.

How should I brew Cartagena?

Filter: 15 g coffee, 250 g water, 94 °C, medium grind, in 2:45–3:00. Recommended methods: Filter, Espresso, Moka pot, Clever, French press.

How much is Cartagena, and how do I get it?

From 4 490 Ft. We roast it in Vác and send it to a Foxpost parcel locker (1 142 Ft) or to your door (2 590 Ft) within 1–3 working days. Free above 30 000 Ft. Free pickup in person at: Vác, Káptalan u. 3; 1023 Budapest, Frankel Leó út 49; 2600 Vác, Zrínyi u. 33.