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El Jardin Espresso, Colombia
El Jardin Espresso, Colombia
El Jardin Espresso, Colombia
El Jardin Espresso, Colombia
El Jardin Espresso, Colombia

El Jardin Espresso, Colombia

$21.00 USD

DARK CHOCOLATE, DRIED RASPBERRY, RED CANDY

El Jardin is a coffee farm owned by Jorge Rojas, and is Cost of Production Covered (CoPC) for the third year in a row! The farm is situated in the Planadas municipality in Tolima, a region in central western Colombia. Jorge focuses on organic farming practices, and hasn't used agrichemical inputs in over ten years. He is a member and employee of the ASOPEP cooperative, where he has received ample cupping training. Last year Jorge took third in the Cup of Excellence competition for one of his submitted lots, and he became co-owner of a new farm called La Roca State. Jorge is driven by coffee quality and processing experimentation, and processes his coffee using an anaerobic style of fermentation. After depulping his coffee cherries, the mucilage covered parchment is transferred to sealed drums (canecas) for 12 hours. Afterwards, the mucilage covered parchment is fermented in canecas for another 48 hours. The parchment is then washed once, and is dried on multi tiered drying racks and a (new!) mechanical dryer. After drying and resting, the coffee is sold to Shared Source, who facilitates the milling, export, and import of the coffee. This year's multi lot harvest is Cost of Production Covered, and is medium bodied, berry-like, and aromatic.

**Photos by Michelle Stoler, Shared Source

 

PRODUCT DETAILS

PRODUCER Jorge Rojas PLANT VARIETY
Red Bourbon, Pink Bourbon, Yellow Bourbon, Tabi C MARKET AT POSSESSION $1.83/lb
FARM El Jardin HARVEST
May-August 2023 COST OF PRODUCTION $1.98/lb
FARM SIZE 3 hectares PROCESS
Washed Anaerobic FOB/EXW NA/NA
REGION, GEOGRAPHY Tolima, Planadas EXPORTER
Shared Source SAS FARM GATE $3.51/lb of green
ELEVATION 1850masl IMPORTER Shared Source GROSS MARGIN ON COPC ~44%

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:

  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 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