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Finca Vegas del Chuscal, Colombia
Finca Vegas del Chuscal, Colombia
Finca Vegas del Chuscal, Colombia

Finca Vegas del Chuscal, Colombia

$18.00 USD

MULTI LAYERED, PLUM, JUICY

This is a coffee for those looking for something bright and nuanced. Nelson Fabio Cordoba's farm, Vegas del Chuscal, is situated in the  Huila Department and township of El Silencio, Colombia. Named after a native plant to the area, Vegas del Chuscal grows Caturra and Tabi plant varieties at 1,800 meters above sea level (masl; 5905ft). Nelson is a trained coffee cupper who is passionate about sustainable agriculture as well as coffee quality. He belongs to an association called Los Guácharos, a group of independent producers from southern Huila that are all committed to transitioning to organic agriculture. This group makes their own fertilizers and fungicides, and uses water filtration systems to filter post processing water before it enters back into the water system. The fertilizer that Los Guácharos produce is called Super Magro, and is an effective solution for soil health, production cost reduction, and agro chemical independence. After the coffee cherries on Nelson's farm are harvested, he depulps them with his eco-pulper and lets the mucilage covered parchment ferment for 36 hours in sealed tanks. After the coffee is washed and dried, it is exported by Shared Source SAS. This coffee is medium bodied and complex, and tastes like brown sugar, plum, and currant.

PRODUCT DETAILS

PRODUCER Nelson Fabio Cordoba PLANT VARIETY
Caturra, Tabi C MARKET AT POSSESSION $1.50/lb
FARM Vegas del Chuscal HARVEST
Fly Crop 2020/2021 COST OF PRODUCTION NA
FARM SIZE 4 Hectares PROCESS
Washed, Anaerobic FOB/EXW NA/$4.30/lb
REGION, GEOGRAPHY Huila EXPORTER
Shared Source SAS FARM GATE 1.70
ELEVATION 1800masl IMPORTER Shared Source PRICE RECEIVED WITH COPC PREMIUM NA

RELATIONSHIP TO JUNIORS

This is a Limited Run coffee, which means we have not been in talks with the producer, exporter, or importer about working on a Cost of Production Covered (CoPC) Project. We do, however, buy this coffee through Shared Source, a trusted importer that we have been talking with about other CoPC projects. We admire Shared Source's commitment to transparency. Their willingness to not only divulge prices paid to farmers, but to explain the local context in terms of trade logistics and currency per unit, is incredibly admirable. What's more, the coffees they work with are, without any exception, stunning.

HOW WE BREW THIS 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.

Brew Ratio: We recommend a 1:16.67 brew ratio for this coffee.

Grind: We grind this coffee on a "6" (on a scale of 1-9, 9 being the most coarse) for flat bottom filter.

Total Brew Time: We brew this coffee for 4:30 to 5:30 minutes for flat bottom filter.

Tips: Stay tuned!