Primer Paso
Pairs well with
Primer Paso
Pre-order only. We roast Primer Paso in 12-pound batches, and a batch is fired when enough pre-orders come in to fill it. Place your order to claim your spot in the next batch — we'll roast it fresh in Stuart and ship it to you. The entire first harvest was just 48 kilograms, and we're already halfway through it. Once it's gone, it's gone forever.
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. The young trees gave their very first harvest in November 2025 — and after the long road of processing, drying, export, and the journey out of Colombia, 48 kilograms of finished coffee finally landed in Stuart in April 2026. 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.
Each batch's roast is a little different as we refine the profile, so you can taste Primer Paso along with us as we figure out the final steps of a truly farm-to-cup experience.
Primer Paso Natural Anaerobic Process Coffee Tasting Notes: Week 3
Details & Notes
- Flavors: Honey, Grapefruit, Red Apple
- 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
Week 3 finds Primer Paso settling into something more balanced. The grapefruit and citrus brightness from last week is still here, but a slight adjustment to the drop temperature has brought the honey and red apple back to the forefront. The result is a cup that bridges the first two weeks... fruity sweetness with a abalnced acidity.
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.
Read the whole story — the trade, the agronomy program, and every farm report and cupping score sheet — on our Farm Project page, and see 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.
