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La Mina, Colombia
La Mina, Colombia
La Mina, Colombia

La Mina, Colombia

$21.00 USD

BRIGHT, FRAGRANT, POMEGRANATE

This coffee is bright and lively! La Mina is a (very) high elevation farm run by Blanca Riascos and her daughter, Edilma Lopez, in the Nariño Department of Colombia and the township of Veracruz Alto. Blanca and Edilma measure the brix content of the cherries for optimal ripeness, and then rest the ripe cherries overnight in bags. This Caturra variety coffee is honey processed on site, fermented anaerobically in sealed barrels, and is then dried for over three weeks using parabolic beds. This coffee has a velvety mouthfeel and long finish, and tastes like cherry, pomegranate, cranberry, and honey.

PRODUCT DETAILS

PRODUCER Blanca Riascos PLANT VARIETY
 Caturra C MARKET AT POSSESSION $1.83/lb
FARM La Mina HARVEST
 May-August 2023 COST OF PRODUCTION NA
FARM SIZE 19 hectares PROCESS
 Honey FOB/EXW NA/NA
REGION, GEOGRAPHY Nariño EXPORTER
 Shared Source SAS FARM GATE NA
ELEVATION 2100masl IMPORTER Shared Source COST OF PRODUCTION PREMIUM NA

RELATIONSHIP TO JUNIORS

This is the fifth harvest year that we have worked with coffee from Blanca Riascos and Shared Source. We were first introduced to Blanca's coffee through the importer, Shared Source. While we have yet to collectively gather cost of production data, we are currently working with Shared Source on a Cost of Production Covered Project with Jorge Rojas' coffee. We are fortunate enough to have worked with Blanca's coffee for this long, and we are constantly inspired by the cup quality of her coffees.

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 COFFEE

Brew Ratio: We brew this coffee with a 1:16.67-1:17 brew ratio.

Grind: On a scale of 1-9 (1 finest, 9 coarsest) we use a 6.5-7 for flat bottom filter.

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, 4-5 minutes for Chemex.

Tips: This coffee is bright, and acidity makes a coffee lovely!