|Red Bourbon, Pink Bourbon, Yellow Bourbon, Tabi
|C MARKET AT POSSESSION
|COST OF PRODUCTION
|Shared Source SAS
|$3.51/lb of green
|GROSS MARGIN ON COPC
RELATIONSHIP TO JUNIORS
This is the fifth year in a row that we have worked with coffee from Jorge Rojas. We were first introduced to Jorge's coffee through the importer, Shared Source. Shared Source has been buying this coffee for several years now. Based on this long standing relationship and Jorge's meticulous record keeping, Shared Source thought Jorge would make the perfect Cost of Production Covered Project (CoPC) partner. Shared Source is dedicated to tranparent trade practices, and has been eager to share what data they have from the very start of our business relationship (huge shout out to Michelle and Joey!). Because Shared Source is also the exporter in Colombia, they take care of the dry milling (to get to the green/raw seed), trucking, and exporting fees. The company selling the coffee to Shared Source is ultimately the same company, so there is no established FOB price. Shared Source's price to Jorge was over 43% gross margin on the cost of production. In other words, Shared Source's farm gate price more than covered profitable business margin on the costs of production.
HOW WE BREW COFFEE
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:
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.
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.
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.
Brew Time is the amount of time the water and coffee interact together. The longer you brew coffee, the more you extract.
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 ESPRESSO
Brew Ratio: We brew this espresso with a 1:2 brew (give or take a few grams)
Grind: Grind influences time!
Total Brew Time: We brew this espresso for 27-32s