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Aitch Coffee Roasters

Colombia Madrid #1

Preparation
Quantity

Floral. Vanilla. Stonefruit. Chocolate.

Variety Yellow Bourbon
Processing
Washed Lactic
Region Timana, Huila
Producer Rafael Amaya
Altitude
1700-1900masl
Roast Level Light Roast
Quantity 250g

About this coffee :

Coocentral is the main Cooperative in Central Huila. The members of the cooperative normally have 2-3 hectare farms in altitudes from 1400 up to 2000 masl. Main varietals are Caturra, Castillo and Variedad Colombia. They currently have 3747 Members, where of 2098 are active members delivering their parchment to the Copperative reception points in the respective local villages (Veredas). 

The farmer will have a small beneficio, a small manual or electric pulper and a fermentation tank. They pulp the cherries in the afternoon. The coffees are going straight from the pulper into the fermentation tank. It can sit there for one to two days, depending on the temperature.

For the smallholders in regions like Huila, the coffees are commonly sun-dried in parabolic dryers that almost works as greenhouses. The better producers have well-ventilated facilities. There are many different variations and constructions, but generally, they are all systems that can protect the coffee from rain. We have generally seen that the producers that have constructions with good ventilation and manage to dry the coffee down to below 11% in 10 – 18 days often have very good and consistent coffees.

This is a super clean & juicy Colombian coffee! You'll get a creamy vanilla note with stonefruit juicy mouthfeel, with some jasmine floral notes on the midtone & milk chocolate aftertaste. A wonderful coffee to start the day!

Brewing Recipe : 

Filter
Brewing ratio 1 : 16
Ground coffee 15g
Total water 250ml
Water temperature 95ºc
Brew time 2-3 minutes
Roast Date 14th of June

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