Dulima, Colombia
Red Berries, Caramel, Chocolate.
Dulima showcases the pure, vibrant coffee flavours of Huila’s central and southern regions. Grown in the volcanic soils of these lush mountains, Dulima coffees are fully washed to bring out their clean, bright character. Each lot is carefully selected with rigorous sensory testing at origin, ensuring consistent quality and flavour you can rely on.
This coffee shines as an espresso, bursting with tasting notes of zesty citrus, juicy red berries, and a smooth caramel sweetness. The name Dulima pays homage to the rich heritage of southern Colombia, inspired by the Pijaos people who lived near the Tolima volcano long before the Spanish arrived. They called the volcano “Dulima,” meaning “Snow Queen.”
Producer - Peralta Family
Region - Nueva Segovia
Altitude - 1000-2800Masl
Varietal - Catuai
Process - Honey
Roast Level - ◉◉◉◎◎
Ratio:18 g in → 38 g out (≈1:2.1)
Temp: 93 °C
Pressure: 9 bar
Time: 27–30 s
Steps
- Grind – Fine, like caster sugar.
- Dose & tamp – 18 g coffee, even and firm tamp.
- Pull shot – Aim for 38 g yield in ~28 seconds.
- Serve – A syrupy espresso with caramel sweetness, gentle red-berry brightness and smooth chocolate finish.
- We recommend consuming the coffee within three months (unopened).
- Once opened, we recommend using within 7 days.
- Store in a cool, dry place.
Ships within 1-3 working days.
Coffee Origins
HUILA, COLOMBIA
Grown by smallholder farmers in Colombia’s Huila region, Dulima comes from the rich volcanic soils surrounding the Tolima volcano — an area famous for producing smooth, chocolatey, beautifully balanced coffees.
Every lot is hand-selected and cupped for quality at origin, keeping that flavour consistent from one roast to the next. Expect silky chocolate, caramel sweetness, and soft berry notes that just work.
Named after the Pijaos people’s “Snow Queen,” Dulima brings elegance, strength, and a whole lot of Colombian character to your cup.
Process
Washed
The natural, or dry, process is the oldest way to process coffee and brings out a bean’s sweetness and depth. Whole coffee cherries are dried under the sun, letting the fruit’s sugars soak into the bean. Once dried, the outer layers are removed. This method gives the coffee a bold, fruity flavour and a rich, full body
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