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Amigos Del Huila, Colombia
Amigos Del Huila, Colombia
Amigos Del Huila, Colombia
Amigos Del Huila, Colombia
Amigos Del Huila, Colombia

Amigos Del Huila, Colombia

$25.00 USD

CARAMEL, BLACK CHERRY, NOUGAT

Amigos Del Huila is a combined lot of coffees from 9 small farms, each owned and operated by a unique producer.  These farms are all in the areas of San Augustine and Tarqui, near the small city of Pitalito in Huila, Colombia.

All of these producers have been working with our importing partner, Shared Source, for some length of time, and have shown a commitment to introducing more sustainable methods of farming to their operations. Here are some highlights of how these producers are striving toward better coffee:

The Quinayas family, who are closer to San Augustine,  have focused on better picking, learning about pH changes through the fermentation process and building a roofed drying bed for their coffees. These particular lots contribute sweetness and great body to the blend.

The producers in Tarqui are similarly tending to their land with an eye towards soil health – processing coffee cherry wastewater to make sure that it’s clean before running off into local streams, and managing rich compost piles to return important nutrients and microorganisms to the soils.


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.