Sirupy body and layers of stonefruit, violets and white flowers.
Mild smooth and rounded aftertaste. Ideel for espresso and drip coffee.
The Colasay Project These coffees will all come from farmers in small caserios (villages) in the Colasay District, in the Jaen province of north Peru.
This coffee is part of a sourcing program through an organisation called Origin Coffee Lab. The coffees are either micro-lots or communal producer blends from the areas in the north around Jaen and San Ignacio. The farms are normally between 1-3 hectares and are family-run. They harvest, pulp, ferment and dry the coffees at the farms. If the producers are part of a premium program, like ours, they will more likely invest in their production to create potential micro-lots.
The coffees are from a small caserios (villages) in La Coipa, Colasay, San Ignacio, and a few other places.
|Variety||100 % Arabica Caturra, Bourbon|
|Roast Master, Quality cupper & Barista||Søren Stiller Markussen.|
Coffees from Latin America is usually very easy to handle. As they are grown at altitudes from 1400-1700m. The cellular structure is more uniform and makes it easier to calibrate when dailing in your espresso shot.
At this altitude the cellular structure is uniform. And very little adjustments have to be made. The challenge often appears during the process method, whether is an anaerobe or natural coffee. And whether you want to highlight acidy or sweetness based on the process method.
A washed coffee is usually more chocolaty which i will recommend extrating at 27-29 sec.
I usually extract between 25-27 sec but it also excellent when extrating at 27-29 sec.
|Dose||21 g dobb shot|
|Target mass in weight/liguid||40 g.|
|Extraction rate||21/40= 0,52%|
The dose is calculated using a 20g VST porta filter.
Min dose is 19g/ and Max dose 21 g. pr dobb espresso.
This coffee is ideal to brew on Chemex, Hario, Stagg fellow and December dripper Brew/ratio mass depends on how you pour the water, the weight of your coffee and the length of your brew. I like to recommend that you try to use different pouring techniques. So you will find out what will suit you and the coffee you have in your hands.
Prefinfusion = Using water to wet the coffee, so the particle can absorb water, giving access to flavour and aromas. As a rule when you use less coffee, less water is used to preinfusion. "just enough to cover the coffee in the filter".
Blooming = this is where the coffee particles is expanding, as any cellular products, giving access to transform the coffee attributes in to flavours and aromas. As a genius = less coffee/shorter blooming time. More Coffee/longer blooming time = that make sense right? Ie. 33 g of coffee = 30 sec blooming time. 60 g of coffee = 50-60 sec blooming time.
Building up your coffee in the filter = you coffee brewing times length and letting you coffee steep in the filter. Coffee needs to be handled firm and homogenises.
Ie. Dont let your coffee set/sit or "dry out in the filter" when you pour the water in your coffee filter. Vise versa, you have to be careful, that you don't pour too much water, so you create a "swimming pool" on top of the coffee in the filter. The coffee should have a smooth "run through" contact time with water. You can find inspiration on brew guides