Black Condor is a washed Colombian coffee from Planadas and Gaitania in Tolima, produced by 120 smallholder farmers participating in the Black Condor Project in collaboration with Forest Coffee. Caturra and Castillo varieties at 1,650–1,950 masl, processed with 24-hour mucilage fermentation and 15–25 days of patio drying. Roasted for espresso at Lighttell 67, it delivers a rounded, sweet cup with warm character and balanced structure that works equally well as a straight shot or with milk.
Roasting Date: 2026-07-03
Variety:
Caturra, castillio 
Origin: Colombia
Region: Tolima
Process: Washed
Cupping Score By Q-Grader: 86
Crop Year: 2026
Emmanuel, a coffee grower from Gaitania in Tolima, began in 2016 with an ambition that went beyond processing: he established a central processing station to serve more than 15 villages in the region. Gaitania is one of Colombia's most historically significant areas — the birthplace of Colombian coffee, the origin of the armed conflict, and later a focal point for the FARC peace process. In 2019, Forest Coffee partnered with Emmanuel to create the Black Condor Project, a support programme for farmers affected by decades of guerrilla warfare. Today, 120 producers — many from the indigenous Nasa We'sx community, who hold a deep connection to the land and sustainable agriculture — participate in the project, with a goal of reaching 300 families by 2026. Processing begins with 24 hours of mucilage fermentation — cherries rest with their mucilage intact, allowing a controlled initial fermentation that develops sweetness and rounded body while preserving the clarity of the washed method. The parchment then dries on patio for 15–25 days depending on weather conditions, followed by stabilisation and milling. A double quality check — before and after milling — ensures consistency across every lot. Each year, producers present new lots at an annual graduation event, evaluating different processing approaches and continuously raising the quality bar. At Handpickers, we selected Black Condor because it represents something rare in specialty coffee: a community rebuilding its relationship with the land through quality. This is not just a lot — it is evidence that coffee can function as a tool for change. The volcanic soil, the altitude, and the care of 120 producers translate into a cup that carries both character and history.
Recipe: 18gr → 60ml → 25–28 sec → 93°C
Coffee for us is a daily “ritual”. We managed to create a place where we would share our passion with you.
Cherries are selectively handpicked by 120 smallholder farmers in Planadas and Gaitania, Tolima, at 1,650–1,950 masl. Volcanic soil, cloud forest envi
Processing begins with 24 hours of mucilage fermentation — cherries rest with mucilage intact, developing controlled fermentation that adds sweetness
Patio drying for 15–25 days depending on weather, followed by stabilisation before milling. Double quality control — before and after milling — ensure
Exported through Forest Coffee with full lot-level traceability. Direct cherry purchase from producers at La Roma Estate ensures fair compensation and
The roast profile at Lighttell 67 was designed to express the natural sweetness and balanced body of this washed Colombian without adding heaviness. T
