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Tayrona is our flagship espresso coffee beans. These beans deliver dark chocolate notes with very low acidity and nutty taste. A perfect coffee for Espresso-lovers. 

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  • Always fresh roast - not older then 10 days
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  • Returns accepted for 30 days
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Geographical AREA / TERROIR

Sierra Nevada de Santa Marta is the home of Tayrona coffee.

The Sierra Nevada de Santa Marta rises dramatically from the Caribbean coast, standing as the world's highest coastal mountain with peaks reaching 5,700 meters. This unique geographical feature creates diverse ecosystems, transitioning from lush tropical rainforests to snow-capped summits. Tayrona beans grow under natural shade halfway between the coast and the mountain peak, giving them their unique chocolatey and sour-less taste.

The farmer

Mr. Camilo Ortiz is a renowned coffee farmer and a social leader

Not only is he a talented farmer of our Tayrona Beans, but Mr. Ortiz is also a social leader in his region. One of the biggest missions of Mr. Ortiz over the past four years was to establish a firm union of farmers to battle the ongoing rundown of pricing from coffee conglomerates. By uniting the farmers in his region, they were able to secure better coffee prices, helping their communities grow and prosper.

We are happy to have partnered with Mr. Ortiz since day one of North Andes Coffee.


Medium-dark roast, bringing the chocolate notes forward.

What sets Tayrona beans apart from other roasts is the fact that they retain their low acidity despite their bold, rich flavor. This makes them an ideal choice for anyone who loves espresso but struggles with the high acidity levels of some coffee varieties.

Making a sourless espresso shot at home - a complete guide from Rodrigo, our CEO.

For many coffee lovers, the quest for the perfect home-brewed espresso can be both exciting and daunting, especially when trying to avoid that unwelcome sour taste that can sometimes occur. Brewing espresso at home requires a balance of the right equipment, technique, and attention to detail. Whether you're a seasoned coffee enthusiast or just beginning your home barista journey, understanding how to make a sourless espresso using a basic burr grinder and a simple espresso machine is key. This guide will take you through the steps and important considerations to help you achieve that rich, balanced, and satisfying espresso right in the comfort of your own kitchen. Let's dive into the art of making a sourless espresso at home.

Preparation: Before You Start

Before diving into brewing, it's essential to set the stage for a perfect espresso. Start by selecting high-quality, freshly roasted beans suited for espresso – typically, these are medium to dark roasts. Ensure your espresso machine and burr grinder are clean to avoid any old coffee residues affecting your brew's taste. Preheat your espresso machine to ensure a stable brewing temperature. For your grinder, a basic but consistent burr grinder will do the job well. Adjust it to a fine espresso grind setting, as a correct grind size is crucial for a balanced extraction.

Brewing the Espresso

Grind the Coffee: Measure about 18-20 grams of coffee beans and grind them to a fine consistency. The grind should resemble table salt.
Tamping: Transfer the ground coffee into the portafilter. Tamp it down firmly and evenly, ensuring the coffee bed is level. This prevents water channels forming during extraction, which can lead to uneven extraction and sour notes.
Brewing: Lock the portafilter into the machine and start the extraction. A good espresso shot typically takes about 25-30 seconds to brew. If your machine allows, pre-infusion (a few seconds of low-pressure water before full extraction) can help achieve a more even extraction.

Things to Pay Attention to:

Water Temperature: Ideally, your espresso machine should brew at around 90-96°C. Too low a temperature can lead to under-extraction, contributing to sourness.
Coffee Freshness: Use our freshly roasted Tayrona beans, make sure they are tightly sealed and kept in the dark.
Grind Size and Consistency: If your espresso shots are pulling too fast or too slow, adjust your grind size. A finer grind slows down the extraction, reducing sourness by allowing more time for the water to extract flavors.
Tamping Pressure: Consistent tamping pressure is key. Uneven tamping can cause water to channel through the coffee unevenly, affecting the extraction.

Espresso Feels Sour? Here Are Some Possible Reasons for It:

If your espresso tastes sour, it's usually a sign of under-extraction, where the water hasn't had enough time to draw out the complex flavors from the coffee grounds. Common causes include:

Grind Size Too Coarse: A coarser grind lets water flow through too quickly, not extracting enough flavor.
Under-Dosing: Using too little coffee can lead to a weak and under-extracted shot.
Incorrect Brewing Temperature: If the water is too cool, it won't extract enough flavors.
Poor Coffee Quality or Staleness: Old or low-quality beans won't produce the rich flavors expected in a good espresso.
By addressing these areas, you can significantly improve the taste of your espresso, steering clear of any unwanted sourness and enjoying a rich, balanced cup. Remember, making espresso is an art, and each adjustment brings you closer to your perfect shot.