PRODUCT DETAILS
| PRODUCER | Jorge Rojas | PLANT VARIETY |
Caturra, Colombia | C MARKET AT POSSESSION | $1.24/lb |
| FARM | El Jardin | HARVEST |
May-August 2020 | COST OF PRODUCTION | NA |
| FARM SIZE | 3 hectares | PROCESS |
Washed | FOB/EXW | NA/$4.25 |
| REGION, GEOGRAPHY | Tolima, Planadas | EXPORTER |
Shared Source SAS | FARM GATE | $1.78/lb of parchment |
| ELEVATION | 1850masl | IMPORTER | Shared Source | COST OF PRODUCTION PREMIUM | NA |
RELATIONSHIP TO JUNIORS
This is the second year 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. 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 partner. While we have yet to collectively gather cost of production data, we are optimistic that we can start the process for the next harvest. 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. If you take a look at the table above, you can notice that the data is a bit different from other coffees. Jorge sells his coffee to Shared Source as parchment (the last stage before getting to the green/raw coffee seed). 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. The EXW price is the price per pound that we paid Shared Source for the green coffee. We're so excited to be working with Adriana's coffee, and couldn't be happier about the introduction from Shared Source.
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:
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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.
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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.
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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.
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Brew Time is the amount of time the water and coffee interact together. The longer you brew something for, the more you extract.
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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 1:16.5 brew ratio.
Grind: On a scale of 1-9 (1 finest, 9 coarsest) we use a 7 for flat bottom filter.
Total Brew Time: use a 2:35 minute brew time for V60 filter, 4-5 minutes for batch brewer or flat bottom pour over, 4-5 minutes for Chemex.