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El Yunguillo, Colombia
El Yunguillo, Colombia
El Yunguillo, Colombia

El Yunguillo, Colombia

$17.50 USD

BRIGHT, APRICOT, MILK CHOCOLATE

 Adriana Mavisoy's farm, El Yunguillo, produces a bright, juicy, and complex coffee. The farm is located in an indigenous reservation called Aponte in the Nariño Department. Coffees from Nariño have distinctive flavor profiles resulting from the Andean climate and rich volcanic soil. Adriana inherited the farm from her mother 8 years ago, and has been growing coffee on this high elevation farm since. After harvesting ripe cherries, Adriana lets the cherries sit for 48 hours in their skin before they're depulped. The coffee is washed twice before it's dried in a covered raised bed. Adriana sells the dried "parchment" coffee to the exporter, Shared Source SAS. 

PRODUCT DETAILS

PRODUCER Adriana Mavisoy PLANT VARIETY
Caturra, Colombia C MARKET AT POSSESSION $1.24/lb
FARM El Yunguillo HARVEST
May-August 2020 COST OF PRODUCTION NA
FARM SIZE 4 hectares PROCESS
Washed FOB/EXW NA/$4.3
REGION, GEOGRAPHY Tolima, Planadas EXPORTER
Shared Source SAS FARM GATE $1.82/lb of parchment
ELEVATION 2100masl IMPORTER Shared Source COST OF PRODUCTION PREMIUM NA

RELATIONSHIP TO JUNIORS

This is the second year that we have worked with coffee from the coffee importer, Shared Source. 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. While we are unsure if we'll be working with Adriana's coffee next year, we are positive that we will continue to work with Shared Source and strive for a Cost of Production Covered Project with Jorge Rojas of El Jardin. If you take a look at the table above, you can notice that the data is a bit different from other coffees. Adriana sells her 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.

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 something for, 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 1:16.5 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.

Tips: This coffee benefits from a slightly coarser grind.