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High Tide is a naturally processed coffee from Nariño, Colombia, with vibrant notes of pina colada, grapefruit, and hibiscus—bright, tropical, and floral in the cup.
Most people choose Whole Bean
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HIGH TIDE – Colombia (Natural Process)
Tasting Notes: PIÑA COLADA, GRAPEFRUIT,
HIBISCUS
Origin: Colombia
Region: Nariño
Varietal: Mixed (Caturra, Castillo, Colombia)
Process: Natural
MASL: 2000 M.A.S.L
Farm: Finca La Joya
Producer: Jeremy Pedraza
Brewing Recipie
Espresso: 1:2 coffee to water, water temperature 91°C, extracted in 28 – 32 seconds
Pour over: 1:16 coffee to water, water temperature 89°C, pour in stages, brew time 2:30-3:00 mins
French press: 60-65g coffee per litre of water, water temperature 91°C, brewed for 3-4 mins
Aeropress: 16g coffee, water 250g, water temperature 91°C, brewed for 1:30-2 mins, press time around 45 sec
Stove top: 18g Coffee - 200g water - 94 degrees - grind size extra fine - brew time 5.5 minutes
Description
HIGH TIDE – Colombia (Natural Process)
Tasting Notes: PIÑA COLADA, GRAPEFRUIT, HIBISCUS
Origin: Colombia
Region: Nariño
Varietal: Mixed (Caturra, Castillo, Colombia)
Process: Natural
MASL: 2000 M.A.S.L
Farm: Finca La Joya
Producer: Jeremy Pedraza
Coffee Overview
This naturally processed lot comes from Finca La Joya, a four-hectare farm in El Convento, within Nariño’s Chachagüi municipality. Jeremy Pedraza is a third-generation coffee producer and agronomist, continuing his family’s dedication to high-elevation coffee cultivation at 2,000 meters above sea level.
Nariño, where Colombia’s three Andean mountain ranges converge, offers ideal altitudes and fertile soils for high-grown Arabica production. Despite a challenging history shaped by its proximity to coastal and land borders, the region has become a respected nucleus of coffee innovation, driven by the resilience and determination of its smallholder producers.
Farm / Processing
Finca La Joya is planted primarily with Typica, Variedad Colombia, Castillo, and Pink Bourbon. For this lot, a blend of Caturra, Castillo, and Colombia varieties was used.
Processing begins with selectively harvesting only ripe cherries, which are first sorted by flotation and then manually sorted. The cherries are placed into sealed bags with a starter culture from Jeremy’s other processes and fermented anaerobically for five days.
After fermentation, the cherries are dried on raised beds for 10 days, followed by an additional two days in a mechanical dryer. This careful combination of controlled fermentation and extended drying highlights the distinctive character of this high-altitude Nariño coffee.
Grind Info
Whole Bean Just beans. Suitable for grinding at home to match your preferred brewing method and equipment.
Fine Espresso Ground finer for commercial espresso machines that use higher pressure, larger baskets, and more consistent extraction systems. Examples: La Marzocco, Victoria Arduino, ECM, Rocket
Home Espresso Grind Ground slightly coarser to suit domestic espresso and bean-to-cup machines, which typically operate at lower pressure and flow rates. Examples: De'Longhi, Sage, Philips, supermarket espresso machines.
Stove Top Grind Slightly coarser than espresso, designed for moka pots and stove top brewers where pressure is lower than traditional espresso machines. Examples: Bialetti and other stove top brewers.
AeroPress Grind Medium-fine grind optimised for AeroPress.
Filter Grind Medium grind designed for slower extraction methods that rely on gravity rather than pressure. Best suited for filter coffee brewers and drip machines. Examples: Moccamaster, Melitta, V60 and batch brew systems.
