icon-account icon-glass
Decaf Amigos Del Huila, Colombia
Decaf Amigos Del Huila, Colombia
Decaf Amigos Del Huila, Colombia

Decaf Amigos Del Huila, Colombia

$19.75 USD

TOFFEE, GRAHAM CRACKER, CANNED PEACHES

Amigos del Huila is a multi farm blend of coffees from the Huila region of Colombia. Samuel Osorio, Beto Narvaez, Jose Uribe Lasso, Javier Pajoy, Cristian Pajoy, and Willington Ultengo are long time partners of Shared Source, an exporter/importer. Shared Source directly (and we mean directly) buys coffee for this decaf from all six producers in an effort to purchase a larger and broader range of coffees from their producer partners. After this multi variety coffee is washed processed, it is then decaffeinated using Ethyl Acetate (EA; AKA sugar cane process decaf, natural process decaf). In this decaffeination process, sugars from sugar cane are fermented to create ethyl alcohol. The ethyl alcohol is then combined with acetic acid. The result is ethyl acetate, a compound that is found in fruits and vegetables. The green/raw coffee is steamed and moistened with hot water to expand and soften the seed. Next, the ethyl acetate is circulated through the green/raw coffee until at least 97% of the caffeine is removed. After this step, low pressure steam is applied in order to remove the ethyl acetate. Lastly, the coffee is vacuum dried until the moisture content is back to the level at which it was when it arrived at the EA decaffeination facility, which is located in Manizales.

PRODUCT DETAILS

PRODUCER GROUP Amigos del Huila PLANT VARIETY
 Caturra, Colombia C MARKET AT POSSESSION $1.83/lb
FARM Samuel Osorio, Beto Narvaez, Jose Uribe Lasso, Javier Pajoy, Cristian Pajoy, and Willington Ultengo HARVEST
 May-August COST OF PRODUCTION NA
FARM SIZE Various PROCESS
 Washed FOB/EXW NA/NA
REGION, GEOGRAPHY Huila EXPORTER
 Shared Source SAS FARM GATE NA
ELEVATION 1300-1700masl IMPORTER Shared Source COST OF PRODUCTION PREMIUM NA

RELATIONSHIP TO JUNIORS

This is the fourth year in a row that we have worked with coffee from Shared Source. Shared Source has been buying coffee for Amigos del Huila for several years now. They pay smallholders in Colombian pesos. Literally, they pay from their bank account (or with check or cash directly) to producers. They buy coffee in parchment and pay on delivery to the dry mill.

HOW WE BREW COFFEE, PRECISION MATTERS!

There are countless influential variables and industry professionals that influence the quality of coffee before it reaches the coffee cup, and the last step to reap the benefits of this tremendous work takes place when it’s brewed.

Before talking about how this coffee brews best, let’s review some brewing basics:

  1. Dose is the amount of coffee we use (measured in grams). If you don’t have access to a digital scale, know that 1 tablespoon is equivalent to 6-8 grams of wholebean coffee.

  2. Water Input is the weight of the water we use (measured in grams) to brew with.

    * We suggest a coffee to brew water ratio of 1:16 to 1:17 for filter coffee. For example, if you’re using 15g of coffee and 250g water, your brew ratio is 1:16.67. 

  3. Burr grinders will give you a more consistent Grind Size, and you’ll be able to repeat the same grind size twice. It’s best to grind your coffee right before brewing, because grinding your coffee too far in advance accelerates the aging process of your roasted coffee. Remember that the finer you grind, the more you extract.

  4. Brew Time is the amount of time the water and coffee interact together. The longer you brew coffee, the more you extract.

  5. We recommend Brew Water Temperature between 200°F and 205°F. If you are using a kettle on the stove, bring the water to a boil and wait 30-45 seconds off boil before using the water to brew. The hotter your brewing water is, the faster you can extract coffee.

HOW WE BREW THIS COFFEE

Brew Ratio: We brew this coffee with a 1:16.67 brew ratio for filter, and a 1:2 or 1:2.2 brew ratio for espresso.

Grind: On a scale of 1-9 (1 finest, 9 coarsest) we use a 6.5 for flat bottom filter or Chemex, a 6 for Kalita, and a 4.5 on V60. For espresso, adjust your grind so that you achieve your beverage weight (i.e., your yield) in 27-32 seconds.

Total Brew Time: use a 2:45 to 3:00 minute brew time for Kalita filter, 4-5 minutes for batch brewer or flat bottom pour over, 3 minutes or so for V60, 4-5 minutes for Chemex, and 27-32 seconds for espresso.

Tips: We roast this coffee for espresso, but it can be brewed via all brew methods.