Jose Salazar - Colombia COE #6

Regular price $35.00

ROAST | LIGHT

ORIGIN |  PITALITO, HUILA, COLOMBIA

NOTES | HONEY, TINNED PINEAPPLE, TROPICAL FRUIT 

The Cup of Excellence (COE) competition began in 1999 and was established in Colombia in 2005. This competition brings together thousands of coffee producers who submit their highest performing coffees to be judged by an expert tasting panel. Winners of this competition have gained long-term and high-paying partnerships with some of the best coffee roasters in the world. We have been lucky enough to carry a few of the high-ranking COE coffees from Colombia in the past, and we are excited to offer our newest COE coffee to you!

Jose and his wife Marina run and operate Finca la Guaca, a 7-hectare farm and washing station in Huila, Colombia. They have owned the farm for 20 years and have expanded their number of coffee trees, adding different varieties along the way. The farm currently produces Pink and Red Bourbon, Caturra, Castillo, and an extremely rare heirloom variety he named Ají. Ají means chili pepper in Spanish and Jose chose this name because the coffee cherries smell like spicy red peppers when they are harvested. Based on genetic testing, this coffee was determined to be a previously undiscovered heirloom variety from Ethiopia.

Despite the spicy scent of this coffee as it is being harvested, we find the flavor profile to be exceptionally sweet and fruity. Honey sweetness is the first flavor you will taste as you sip. The complex fruit flavors present in the cup remind us of tinned pineapples and fresh tropical fruits. In a word, this coffee is ridiculous. 

Farm: Finca La Guaca

Producer: Jose Hernán Salazar Benavides

Variety: Ají

Process: Washed

Elevation: 1859 masl

Note: We roast and ship Mondays, Tuesdays, Thursdays and Fridays

Please place your order the day before the roast day you would like your order shipped on. 

Brewing Suggestions For Our Coffee At Home

 

Kalita Brewer Recipe 

Start | 16:1 Ratio (25g coffee input 400g coffee output)

Total Brew Time | 3:00

Recipe |

1. Heat kettle up to around 195 F - 205 F

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 10-15% of total brew water and let sit for 30-35 seconds

4. Pour #1 should have a gentle stream in the center of the coffee bed. Pour in a circular motion the size of a nickel / time: 1:35

5. Pour #2 should be slightly more aggressive with the pour. Bring the brew bed half an inch from the top of the brewer and hold there/  time: 2:35

6. Final Pour should be a wide circular motion to remove grounds from top of the filter finishing brew at 3:00

 

V60

Start | 16:1 Ratio  (25g coffee input 400g coffee output)

Total Brew Time | 2:45

Recipe | 

1. Heat kettle up to around 195 F - 205 F.

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 15% of total brew water and let sit for 30-35 seconds.

4. Pour #1 should be aggressive in a counter-clockwise wide circular motion. Bring the brew bed level to 1/2 an inch from top of the filter.

5. Let the entire bed go dry before adding second and final pour.

6. Final Pour should be slow and steady bringing the brew bed back to original height (1/2 inch from top).

7. As the brew bed begins to drop, stir brew bed with spoon in a counterclockwise circular motion.

8. If done correctly, you should have a mini dome  instead of a flat bed of grounds.

 

Origami Dripper

Start | 16:1 Ratio  (25g coffee input 400g coffee output)

Total Brew Time | 3.00

Recipe | 

1. Heat kettle up to around 195 F - 205 F.

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 10-15% of total brew water and let sit for 30-35 seconds.

4. Pour #1 should have a gentle stream in the center of the coffee bed. Pour in a wide circular motion with a slow steady stream (slightly thinner than a #2 pencil). time: 1:35.

5. Pour #2 should be slow and steady. Bring the brew bed half an inch from the top of the brewer /  time: 2:35.

6. Final Pour should be wide circular motions with a slow and steady pour finishing brew at 3:00.

 

Moka Pot  (1cup)

Start | 10:1 Ratio 

Grind | really fine ( as fine as your grinder will go)

Total Brew Time | 3.30

Recipe | 

1. Preheat 150g.

2. Pour water up to water release valve.

3. Put coffee in basket and level (tamp a little).

4. Put basket in water.

5. Put straight on med/high heat on stove *(do not let it boil)
When it “gurgles” immediately remove from heat and place in an ice bath or run cold water over the bottom.

 

More brewing guides coming. Need some brewing suggestions? Email us info@blackwhiteroasters.com