Colombia - Cauca Regional, Washed

FRESH AND JUICY WITH NOTES OF CARAMEL, RED APPLE, AND MELON

$15.50

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Size 8oz // 227g 12oz // 340g 5LB

Quantity

Roast level: Light-Medium
Processing method: Washed
Region: Cauca
Producers: Many producers
Varietal: Castillo, Caturra, Colombia

We tasted this coffee during our trip to Colombia and were lucky enough to snag a few bags when it arrived to the states. This regional blend stood out for its intense sweetness and complexity of flavor. Generally, regional blends from Cauca are crisp and sweet with great balance in sweetness and acidity, and a present nuttiness. This one punches above its weight.

Find notes that are fresh and juicy with flavors of caramel, red apple, and melon

About the region:

Cauca is in central-western Colombia, stretching from the Western Cordillera mountain range to the Pacific Ocean. Ocean winds and elevation result in Cauca being one of the coolest regions of the country. Geographically, the region has many features including the Popayan Plateau, many rivers, and the central volcanic mountain range.

Brewing ratios for drip and cold brew

Brewing ratios are the base for coffee brewing recipes. It's a way to make sure coffee brews to the strength we enjoy it!

For example, 1:15 would mean one gram of coffee to 15 grams of water and would make for a heavier cup of coffee. Increasing this to 1:20 would mean a more tea like brew.

Adjust these ratios to taste on any coffee, but we have a

Pour over, drip brews, and other paper filter methods

1 : 17 for our light and light-medium roasts
1 : 18 for our medium and medium-dark roast levels
Grind size fine-medium - or - similar to beach sand

Cold Brew Concentrate

1 : 4.6
Grind size as coarse as your grinder goes
A french press recipe with ratio above would be 170g coffee to 793g water.
Steep in cold water in fridge for 12-14 hours
Cut 50/50 with water or to taste for diluted brew.

How long should I wait after the roast date to use?

Coffee is off gassing from the time it is roasted. Brewing coffee that is too fresh is difficult to extract because CO2 will repel water and make it hard to extract what makes coffee tastes great!

Paper filter or full immersion brew method (ie. pour over, brew pot, french press)

At least 3 days.

When you go to pour hot water over your coffee grounds you see the coffee 'bloom' or bubble up. Depending on your brew method, this can be a way to open the coffee up for continued brewing.

Espresso

At least 5-7 days.

Espresso is a highly concentrated and pressurized brewing method. CO2 has nowhere to go so it's best to let the coffee release this naturally past the roast date.