COLOMBIA | WASHED
SINGLE ORIGIN | LIGHT ROAST
250GM | 1KG WHOLE BEAN + GROUND OPTIONS
WE TASTE: NEROLI, SWEET LEMON, YELLOW PEACH, NECTARINE
PRODUCER: RODRIGO OYUELA
FARM: FINCA VILLAMARIA
ORIGIN: ALTO WATERLOO, CHAPPARAL, TOLIMA | COLOMBIA
VARIETY: CATURRA
PROCESS: WAHSED
ALTITUDE: 1,800 MASL
Rodrigo’s farm is 33.5ha with coffee planted on 8 Ha with pink bourbon, castillo and caturra. In total he has 38000 trees.
A key part for his coffee profile is the correct ripeness, so he pays a premium of $2,000 COP (0.5 USD) for every 12.5kg of cherry picked as long as it is all in the ideal ripeness (no greens or medium ripe).
Rodrigo lets the cherries go through an oxidation process for 12-14 hours depending on the weather before using his pulping machine that also has a mucilage remover (demucilage machine).
However, he collects all the mucilage and honey-water of this pulping process in order to put the coffee beans in a GrainPro bag with the mucilage and honey-water collected for 22 hours. Finally he washes the coffee twice with clean water."
He mentions the importance of slow-drying his coffee in a Casa-Elda (sliding roof of the house), for approximately 10-15 days. However, if the sun is too hot he actually closes the Casa-Elda in order to keep the drying slow.
SINGLE ORIGIN | LIGHT ROAST
250GM | 1KG WHOLE BEAN + GROUND OPTIONS
WE TASTE: NEROLI, SWEET LEMON, YELLOW PEACH, NECTARINE
PRODUCER: RODRIGO OYUELA
FARM: FINCA VILLAMARIA
ORIGIN: ALTO WATERLOO, CHAPPARAL, TOLIMA | COLOMBIA
VARIETY: CATURRA
PROCESS: WAHSED
ALTITUDE: 1,800 MASL
Rodrigo’s farm is 33.5ha with coffee planted on 8 Ha with pink bourbon, castillo and caturra. In total he has 38000 trees.
A key part for his coffee profile is the correct ripeness, so he pays a premium of $2,000 COP (0.5 USD) for every 12.5kg of cherry picked as long as it is all in the ideal ripeness (no greens or medium ripe).
Rodrigo lets the cherries go through an oxidation process for 12-14 hours depending on the weather before using his pulping machine that also has a mucilage remover (demucilage machine).
However, he collects all the mucilage and honey-water of this pulping process in order to put the coffee beans in a GrainPro bag with the mucilage and honey-water collected for 22 hours. Finally he washes the coffee twice with clean water."
He mentions the importance of slow-drying his coffee in a Casa-Elda (sliding roof of the house), for approximately 10-15 days. However, if the sun is too hot he actually closes the Casa-Elda in order to keep the drying slow.
