We traveled to Nariño in 2010 for the Cup of Excellence competition and tasted some unforgettable coffees from Buesaco. We decided to visit to see for ourselves the source of such extraordinary coffee, and we never stopped going back. El Bado was among the first farms in Nariño we sourced from, and it has made regular appearances on our menu ever since.
- Country Colombia
- Producer Maria Etilvina Días
- Region Buesaco
- Elevation Range 2000 m
- Processing Method Washed
- Drying Method raised bed shade-dried
- Harvest July-August 2019
- Direct Trade Partner Since 2010
How To Brew
We recommend starting with a 1:18 coffee-to-water ratio, which provides an excellent total extraction level and maximizes flavor pulled out of the ground coffee. For our single origin coffees we recommend a pour over method either on a Chemex, V60 or Kalita Wave on a 5 or 6 grind setting if you are ordering from Intelligentsiacoffee.com.
Recommended Method Pour Over
Boil Water 205 - 212 F
Weigh Coffee 1g of coffee per 18g of water
Drop In Filter Add filter to equipment
Grind Coffee Grind coffee and add to filter
Add Water Add water in stages
Remove Filter Enjoy your coffee!
Why We're Different
Intelligentsia coffee buyers travel year-round working with a network of farmers. From the farm, coffee arrives at the roasting works in Chicago and Los Angeles, where coffee professionals cup, grade, and release over 50 single-origins and blends annually.
Intelligentsia Direct Trade means partnering with people who obsess about quality as much as we do, and building meaningful relationships with farmers. Today, the Intelligentsia Direct Trade community includes more than 50 partners in 14 countries.
A quarter-century of obsession with quality, more than 15 years of sourcing great coffee the right way, and an authoritative point of view on how to elevate coffee make Intelligentsia a trusted partner on your coffee journey.