Nasa Community Blend - Pillars Series


Sweet Spiced Molasses + Rich Chocolates


A classic, consistent, and oh-so comforting coffee, the Nasa Community blend is our Pillar of Pillars for a reason. 

It's jam packed with notes of rich and creamy chocolates, so much syrupy molasses sweetness and a hint of spices like cinnamon and cardamom.  Body-forward with subtle red fruit acidities, It's delicious no matter how you brew, and particularly apt for espresso. 

On espresso a good place to start is a 1:2 ratio extracted over 30 seconds. It's also fantastic as a more traditional pour-over. Coarser grind will unlock fruitier notes, while finer will showcase its inherent richness. 


Coffee Specs 


Farm Name 



Luz Dary, Pedro Nez, Ramiro Pancho, Isidro Liz, Luis Diaz, Carmelinda Muse, Flor Nez, Maria Nez, Aureliano Muse, Alirio Muchicon


Caturra, Colombia, Castillo, Cenicafe 1, Tabi, Bourbon




December 2022




 Vereda de La Cruz, Togoima Reservation, Tierradentro, Cauca


1800masl +

Drying Method 

Average one month in marquesina



This Coffee Comes to You From...

Nasa U'Y Cafe of Cauca, Colombia

Looking for more information on the farm that brought you this amazing coffee?

Click here for more info.


Roast Profile 

This is a classic Pillars Series Roast curve. The intention of the recipe is to slow down both the Maillard phase and first crack, extending development to maximize sweetness and body and minimize acidity. Slowly lowering temperatures and increasing airflow help the coffee develop very slowly at the end, making sure there aren't any over-developed or burnt flavours. 




 More Info




Roast Level


Processing Info

This coffee is grown by members of the Nasa Indigenous peoples of Vereda de la Cruz, Togoima Reservation, Tierradentro, Cauca, Colombia.

The Liz-Andela family works with 32 families in their neighbourhood, building on longstanding relationships and buying coffee cultivated organically and processed as semiwashed. The varieties often included are: caturra, v.Colombia, castillo, cenicafe 1, tabi, and bourbon (red and yellow). The quantities of each are in constant flux, yet the profile remains remarkably similar. Currently, the blend is tabi dominant.

Coffee is harvested by hand, floated for quality, and pulped with very little water. The resulting parchment has a reddish hue to it, and it's dried for an average of 1 month in marquesina (green house). The Liz-Andela family purchases all coffees for a minimum of 10% above market rate and blend and store it in parchment in their warehouse in Bogota.

Agricultural Inputs

Organic (not certified)

Financial Transparency

Price Paid to Native Root: $12.50CAD/kg (Green Coffee)
Import and Transport Fees: $3.70CAD/kg
Our final price, including 15% weight loss in the roasting process, is $18.63/CAD/kg

This coffee was cultivated by members of the Nasa Community of the Togoima Reservation and exported by Ervin Liz of Native Root Coffee and Imported by LULO.

The purchase prices that the Liz-Andela family works with while buying parchment average about 30% above market value.