( Entry 02 )
Tinto Campesino
Saturdays at the mercado. Introducing a new weekly series: Hija’s Market Day a space to celebrate the flavours of Colombia.
Tinto campesino is the most traditional way coffee is enjoyed in Colombia. A dark, strong brew prepared in a pot and sweetened with panela — unrefined sugar cane — its origins lie in the rural countryside, where farmers would make this energising drink to sustain them through long, hard-working days.
Today, tinto is found on every street corner and in coffee shops across the country. We're honoring this tradition with our own version, using exceptional beans from our Porto neighbors at Senzu roasters.
Recipe
Ingredients (makes 2 cups)
2 tbsp of ground coffee
2 tsp of panela or coconut sugar
1 cinnamon stick
1–2 cloves
560 ml of water
Method
Place a small pot over medium heat with the water, cinnamon, cloves, and panela. Bring to a boil and let it simmer for 4 minutes. Remove from heat, add the ground coffee, stir well, cover, and let it infuse for about 5 minutes. Filter through a fabric filter directly into your cups. Enjoy!
“Tomemos un tinto, seamos amigos.”
“Let’s drink a tinto, let’s be friends” was the slogan for Colombian coffee brands for many years. And it truly expresses the meaning of tinto.
A lady enjoys her daily Tinto with a side of amasijos (mandioca flour and cheese baked staples), in the coffee town of Salento Quindio.
A vintage ad from Colombian popular coffee brand Aguila Roja “Up with your mood! coffee cold or hot, our national drink”.
One of the most traditional coffee machines used in local bakeries and tiendas. Tinto is often served with “amasijos” savoury pastries made from fresh cheese and mandioca flour.
Traditional table and chairs in coffee village Jardin, Antioquia. They are painted with scenes of the daily life, landscape and the classic “casas campesinas” (farm houses).