Coffee

#8 Colombia

#8 Colombia, La Argelia #1 by Lisandro Aldana

Lisandro Aldana
Wet fermented yellow Colombia

Toffee.mango.dried fruit.fudge.almond.black current. 

130 kr

 

This microlot was harvested at La Argelia Farm, located in San Miguel, Santa María, Huila. The farm sits at 1,700–1,750 metres above sea level and spans 6 hectares, planted with approximately 20,000 coffee trees. Alongside coffee, the farm cultivates plantain, fruit trees, and maintains a small vegetable garden, supporting a diverse and balanced ecosystem.

Cuatro Vientos is a family-owned business focused on microlots and regional blends. Founded in 2018, the company takes its name from the first farm owned by the Gonzalez family, a place of deep personal and historical significance.

The company is led by Yonatan Gonzalez, a third-generation coffee producer who grew up on that original farm. With a professional background in logistics.

Yonatan brings a structured, transparent approach to production and trade. His father worked for many years as a traditional Colombian parchment buyer, laying the foundation for the family’s long-standing connection to coffee.

Variety 100 % Arabica yellow Colombia 
Processing Wet fermented
Land/Region Colombia/Hulia
Farmer Yesid/Villa Maria
Altitude 1700-1750 masl
Cupping Score 86,5
Roast Master, Quality cupper & Barista Søren Stiller Markussen.

As a general rule you should dial in your espresso using a scale. The first three shots is normally indicating your espresso flow and the appearance of how well your espresso flow/brew.

Your first indicator should be the first drop appearing after activating starting the water flow (pump/bottom).

I recommend the first drop to appear approx. at 8-10 sec. In that way your espressoshot will brew as long a 26-31 sec. if it appears before 6 sec. I will recommend you should grind finer and vise versa if the first drop appears too late/after 11 sec or more.
This extraction will give you a more ristrettoét espresso and more intens.

Dose 21 g dobb shot
Extraction time 27-29 sek
Liguid mass 38 g.
Extraction rate  21/38= 0,55%

The dose is calculated using a 20g porta filter min. dose 19g/ max. dose 21 g. pr double espresso.

This coffee is ideal to brew on Siphon, 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.

Step 1

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".

Step 2

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.

Step 3

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