Colombia Apia is a medium-roast, washed single origin coffee grown at 1,700 metres by around 30 experienced producers in Apia, Risaralda, Colombia, and roasted to order in Adelaide, South Australia by Elusive Coffee. Sweet plum and cherry with caramel, a smooth body, and balanced acidity make it a versatile cup for espresso, black coffee, or milk drinks.
Sourced from the skilled hands of approximately 30 experienced coffee producers in the Apia region, this coffee is known for its smooth body and balanced acidity — equally suited to a balanced espresso or a rich, full-bodied white coffee, delivering a consistently clean and delicious cup.
ASOAPIA focuses on sustainable farming practices, ensuring each coffee is produced with care and environmental consciousness.
Apia is also a component of our Grindstone Espresso Blend, where it contributes sweetness and balance.
Roasted to order at our Adelaide roastery, so every bag arrives fresh — available to order online and delivered throughout Australia.
Free Australia-wide shipping on orders over $60.
Coffee details
- Tasting notes
- PlumCherryCaramel
- Roast
- Medium
- Best brewed as
- Espresso or filter
- Process
- Washed
- Altitude
- 1,100 MASL
- Variety
- Catuai
Brewing guides
Espresso
This coffee is best enjoyed as Espresso: Smooth, rich, and bold—perfect for lovers of a traditional espresso shot. Or as Long Blacks: Balanced and flavorful, delivering the ideal blend of intensity and sweetness in every sip
Age Best Used : 14 days after roast
Dose : 18g
Extraction : 36-40g (2:1) in 25-35s
Filter / Pour-over
Filter Coffee Brewing Guide (V60, Chemex, etc.)
Filter coffee offers a clean, smooth, and balanced cup that highlights the subtleties of the beans. Whether you’re using a V60, Chemex, or any other pour-over method, this brewing process allows the coffee’s natural flavors to shine, delivering a lighter yet full-bodied experience.
Brewing Instructions:
- Coffee Dose: 35g of freshly ground coffee.
- Water: 300g of water, heated to around 93°C (200°F).
Pouring Method:
- First Pour: Start with 60g of water for the bloom. Let it sit for around 30-45 seconds to release the gases.
- Second Pour: Add another 60g of water and wait.
- Final Pours: Continue with three pours of 60g each, waiting for the water to draw down between pours.
This 5-pour method ensures even extraction, enhancing the clarity and depth of your brew, while allowing the flavors to fully develop for a perfect cup of filter coffee.
French Press
French Press Brewing Guide
Brewing Instructions:
- Coffee Dose: 30g of freshly ground coffee.
- Water: 450ml of water, heated to around 93°C (200°F).
Brewing Method:
- Grind the Coffee:
Use a coarse grind similar to sea salt. This allows for a slower extraction, which results in a smoother brew. - Preheat the French Press:
Pour hot water into the French Press to warm it up, then discard the water. - Add Coffee:
Place the 30g of ground coffee into the preheated French Press. - Pour the Water:
Slowly add 450ml of water. Stir gently to ensure the grounds are evenly saturated. - Steep:
Place the lid on the French Press, but don’t plunge yet. Let the coffee steep for 4 minutes. - Plunge:
After 4 minutes, press the plunger down slowly and steadily. - Serve:
Immediately pour the brewed coffee into your cup to prevent over-extraction.
Moka Pot
Moka Pot Brewing Guide
Brewing Instructions:
- Coffee Dose: 20g of finely ground coffee (slightly coarser than espresso grind).
- Water: Fill the bottom chamber of the Moka Pot with water, up to the safety valve.
Brewing Method:
- Grind the Coffee:
Use a fine grind, slightly coarser than espresso, for the Moka Pot to avoid over-extraction. - Prepare the Moka Pot:
Fill the bottom chamber with water, just below the safety valve. Insert the filter basket. - Add Coffee:
Fill the filter basket with 20g of ground coffee. Level the surface but do not tamp the coffee down. - Assemble the Moka Pot:
Screw the top and bottom chambers together tightly. - Heat:
Place the Moka Pot on medium heat. As the water heats up, it will create pressure, pushing the water through the coffee grounds into the top chamber. - Watch for the Brew:
When you hear a hissing sound and see coffee filling the top chamber, the brewing process is almost complete. - Remove from Heat:
Once you hear a bubbling sound, remove the Moka Pot from the heat to avoid burning the coffee. - Serve:
Pour the brewed coffee into your cup and enjoy.
Questions & answers
Is Colombia Apia better black or with milk?
Both — Apia is one of our most versatile coffees. It's a washed Colombian single origin (Catuai, ~1,100 MASL) roasted medium, with plum, cherry and caramel notes. Black, you get the cleaner fruit-and-caramel sweetness of a washed coffee; with milk, the caramel and body carry through for a smooth, balanced flat white or latte. That flexibility makes it a good single origin for households that drink it both ways. It's brighter and fruitier than our Brazilians but still sweet and approachable rather than sharp.
What does Colombia Apia taste like?
Plum, cherry and caramel — a sweet, gently fruity, balanced cup. As a washed Colombian coffee it's cleaner and a touch brighter than a natural-process Brazil, but the medium roast keeps it rounded and caramel-sweet rather than tart. It's an easy step toward fruit-forward specialty coffee without going as bright as a washed Ethiopian or Kenyan. A reliable, balanced everyday single origin at $18.
How should I brew Colombia Apia?
Apia handles every method well. For espresso, around 1:2 (18 g in, ~36 g out) over 28–32 seconds brings out the caramel and stone fruit. As a pour-over or batch filter (medium grind, ~1:16, 92–94 °C water) it shows cleaner cherry and plum acidity. Moka pot and French press both give a sweeter, fuller cup. Its versatility is the point — brew it however you like and adjust to taste. Lot-specific recipes are on the product page.
