|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|
||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:
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 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.