Portola Coffee Lab
Colombia La Cinta

Roaster Location: Flag of United States Costa Mesa, California


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Roast Level: Light
Bean Source Country: Colombia
Bean Source Region: Tolima
Varietal: Pink Bourbon
Process: Washed

Nolberto Olaya’s family farm can be found in the hills of Planadas municipality in the Tolima department of Colombia, 40 km from the municipality’s capital. This lot of Pink Bourbon underwent Washed processing at La Cinta. Cherries are sorted in floating tanks to select only dense ripe fruit. Whole cherries are fermented in plastic tanks for 24 hours of aerobic fermentation. The fruit is then pulped and placed back into the tanks, and sealed for 100 hours of anaerobic fermentation. During this stage, the tanks are opened after three days to manually release the CO2 built up during fermentation. Seeds are washed and moved to the greenhouse drying area, where it is dried for 20–25 days.

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2 ratings
Ratings here are based on aggregated user reviews of individual roasts from Portola Coffee Lab.
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Latest Reviews and Tasting Notes

  • Theodore (Ted) Chan, Managing Editor

    1106 roasts rated, avg score of 4.28

    5.00 - Average

    5.00 - Aroma

    5.00 - Value

    5.00 - Finish

    5.00 - Flavor

    5.00 - Acidity

    5.00 - Balance

    5.00 - Quality

    This is brilliant. As good a non-Gesha Colombian light roast as I can remember having.

    Beans were mixed and a bit irregular in size. Thought it might have been a blend. Amazing nose out of the bag, rich cocoa, nuttiness, spices and sugar, like brownie mix in a bowl before mixing.

    That character comes through in the cup paired with a lively acidity.

    First thing I get out of the cup is a warm brownie. Theres a great acidity balance, like a pomegranate with a tiny hint of citrus. Very clean finish with a nice linger on the palate. Extremely smooth and balanced.

    Cupping Method:Blind tasting. Pourover, Hario v60

  • Veronica Fair

    12 roasts rated, avg score of 4.67

    5.00 - Average

    Very different than other pourovers
    Very distinct flavor that I cant pinpoint but enjoy
    Neutral - not to acidic or sour - more alkaline
    Not bitter
    1 year ago · See more from Veronica

More Details

Roast Level: Light
Light roast coffee is a delicately roasted coffee that retains more of the beans' natural flavors and characteristics. Light-roasted coffees have bright acidity, complex fruit, and floral notes. Light roast coffee does not have less caffeine than darker roasts because caffeine levels remain stable during roasting.
Bean Source Country: Colombia
Colombian coffees are known for their balanced taste, featuring bright acidity, medium body, and a range of flavors, including fruity notes, caramel sweetness, and nutty undertones. Colombia's worldwide reputation for producing great coffee at scale is well-deserved. Increasingly some of the best microlot specialty roasts are coming from Colombia thanks to their expertise in cultivation and process.
Bean Source Region: Tolima
The coffee-growing region of Tolima in Colombia is known for producing high-quality coffee. Tolima's coffee producers cultivate their crops on the slopes of the Andes mountain range, allowing the cherries to benefit from high altitudes, rich volcanic soils, and cooler temperatures, which can lead to slower ripening and more complex flavors. Tolima's location in the central north and central south zones of Colombia provides optimal climatic conditions for coffee cultivation, with two distinct dry seasons and two wet seasons annually. This combination of ideal climate, altitude, and soil, along with the expertise of local coffee growers, results in the production of exceptional coffee beans with pronounced aromas, balanced acidity, and distinctive cup profiles.

Best Rated Roasts of Portola Coffee Lab

Portola Coffee Lab is a coffee roaster from Costa Mesa, CA United States. We have 2 cataloged roasts with 3 total reviews with a score of 5.00.

International Rank: #65 out of 821
Ranking is based on a combination of reviews and popularity on CoffeeRoast.com
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