Description
Apart from being a flavorsome coffee, the history of its origin is fascinating. This coffee comes from San Agustin, in the Huila department of Colombia. San Agustin is an area known for its subtropical climate and the history preserved there. It is home to one of the earliest complex societies in the Americas with a developed society in the region since 1000 BC. Much of the area is rich archaeological landscape, with ancient tracks, field boundaries, drainage ditches, artificial platforms, and funerary monuments. Around 300 large stone statues guard tombs, the tallest being 23 feet, are carved to resemble intimidating figures like snakes and jaguars. These statues are thought to have been used by the Andean people who lived here between the 1st and 8th century to protect the dead during the afterlife. This was a place of pilgrimage and ancestral worship, sacred land. This area is now a protected world heritage site.
The coffee today is grown at a union of small farms. The farmers unite their individual harvests to craft a singular coffee, distinguished in quality and ready for the international market. This ensures a fair wage for their work as the local commodities markets do not offer the same financial benefits and often underpay the farmers. This lot is a mix of the Caturra and Colombia variety grown alongside a variety of crops like cassava, corn, tomato, and avocado.
Farm details:
Producer: Community Coffee
Farm/Co-op: Union of Small Farms
Region: San Agustin, Huila
Country: Colombia
Altitude: 1600-1900 meters
Process: Washed
Varietal: Caturra
Flavor profile:
Notes: Port Wine, Orange, Apricot
Acidity: Medium Plus
Sweetness: Medium
Body: Medium Plus
Recommended Brewing Methods:
Fellow Stagg [X]
22g in, 350g out
2:20 – 2:50 minutes
205 f temperature
Medium/coarse grind
Bloom
0-30 seconds
50 gram pour, pick up brewer and spin 3 times
Second pour
30-50 seconds
Pour from 50 grams to 200 grams, starting at 30 seconds and ending your pour at 50 seconds (7.5 gram per second, pour rate)
Let fully drain should be around 2:30
Third pour
1:15 – 1:30
Pour from 200 grams to 350 grams, starting at 1:15-1:30 and ending your pour at 1:35-1:50 (7.5 gram per second, pour rate)
Let drain completely
Final time
Drain should end around 2:20-2:50 minutes or brew to taste
Recommended Espresso Recipe:
Classic 9 bar recipe
20g in, 60g out (22 gram basket)
24-26 seconds
200 f temperature
Espresso grind
