Primer Paso | Colombian Natural Anaerobic Grown Exclusively by The Roasted Record
Primer Paso
This is the closest we've ever been to the origin of the coffee we roast. Primer Paso is grown exclusively by The Roasted Record on a plot of Finca La Ilusión in Santa Bárbara, Antioquia, in partnership with producer Andrés Cardona, the mind behind Luna Azul.
In 2025 we helped Andrés secure the equipment he needed to process his own cherries. In return, he dedicated a plot of his farm to us for five years. We named it Primer Paso. First steps. In April 2026, the young trees gave their very first harvest, just under 100 kg. Tiny by most measures, but for us, giant.
The trees are young, so this coffee is still finding itself. There's plenty of acidity and real sweetness behind it, though the sweetness is still a little unrefined at this point. We're okay with that.
We're releasing it slowly, a small number of 8 oz bags each Saturday, starting May 23rd, 2026. Each week the roast will be a bit different, so you can taste Primer Paso along with us as we figure out the final steps of a truly farm-to-cup experience. Once this first 100kg is gone, it's gone forever.
Primer Paso Natural Anaerobic Process Coffee Tasting Notes: Week 2
Details & Notes
- Flavors: Grapefruit, Citrus, Honey Sweetness
- Body: Medium
- Acidity: Bright
- Process: Natural Anaerobic
- Varietal: Castillo
- Elevation: 1,522 MASL
- Farm: Finca La Ilusión, Santa Bárbara, Antioquia
- Producer: Andrés Cardona, grown exclusively for The Roasted Record
Flavor Profile & Tasting Notes
This week Primer Paso is showing grapefruit and citrus up front, with honey sweetness behind it. Brighter and crisper than week 1, with the same underlying sweetness showing up a little differently now. Best given at least a week to rest after roasting so it has time to fully open up.
The Producer: Andrés Cardona
Andrés Cardona is the producer behind Luna Azul and a partner we've come to trust deeply. When he set out to process his own cherries, we backed him with the equipment he needed, and he set aside a plot of Finca La Ilusión for us in return.
That plot is Primer Paso. Andrés tends the trees on the ground in Santa Bárbara; we shape what happens after the harvest lands in Stuart. It's a true partnership, and it's the closest we've ever been to the coffee we roast.
You can read the full story of how this came together, and how we source everything else, on our Coffee Sourcing Philosophy page.
Suggested Brew Recipes for Primer Paso Natural Anaerobic Process Coffee
Drip Coffee (Hario V60, Kalita Wave, or Standard Auto Drip)
- Grind: Medium (granulated sugar)
- Dose: 21 g coffee
- Water: 315 g @ 91 °C
- Ratio: 1 : 15
- Bloom: 45g water
- Pulses: 2 equal pours after bloom
- Time: 3 min total
Espresso (Double Shot)
- Grind: Fine (table salt)
- Dose: 18 g in
- Yield: 36g out (~1 : 2)
- Time: 30 s extraction
These are just starting points for you! Your water and equipment will impact the end product. Experiment and find what works best for you.
