COLOMBIA Santa Ana Washed
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
“Today I served the judges a grand Stracciatella gelato at my national Barista Championship. That is how my coffee tasted.”
Dusan Pavelka
1st runner up, Barista, Trnava, Slovakia
SCA SCORE 90.50
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
Roasted light based on conduction and moderate heat application with world class skill and care. Moderate roast, high front up heat that subsides and a sensational aroma of honey fragrance follows us through to the first crack and we shortly afterwards finish the roast.
GENESIS
| Producer | Jorge Esteban Garzia |
| Country | Colombia |
| Region | Nariño, Matituy |
| Altitude | 2,000 masl |
| Varietal | Caturra |
| Process | Washed |
| Lot size | 60kg |
| Trade | 12.75 USD/kg |
SENSORY EXPERIENCE
| Aroma | Chocolate, Rose hip |
| Flavor | Honey, Nougat, Toffee |
| Aftertaste | Cocoa, Honey, Long |
| Acidity | Malic, Raspberry, Mid-High |
| Body | Smooth, Structured, Mid |
| Balance | Uniform |
SYNOPSIS
Southwest of Colombia, in the region Nariño and the village of Matituy, the production of high quality coffee is highly recognized.
Jorge Esteban Garzon is the son of Jorge Enrique Garson Mera. At young age he got involved in his father’s coffee farm from the production and business side. In addition, he started saving money in order to buy his own farm one day. It is fortunate that the government of Colombia supports young entrepreneurs who have the will to work in the agricultural sector. This enabled Jorge to let the government subsidize the farm and further buy land to grow coffee.
Work in the country side is very demanding due to technological underdevelopment. Roads are not fully paved. This makes life and mobilization in the country side very difficult. Transport rates are more expensive than in other regions of Colombia. Coffee growers have to move their own coffee from the farm to the cooperative for sorting and washing. The majority don’t have motorized transport and every single kilo must be moved by wheelbarrow.
This harvest is arranged by our dear friend Juliana Bravo Bedoya with family.
BREWING RECOMMENDATIONS
Our World Brewers Cup recipe for V60 “1:1:1”: 20g coffee. 300g of water. 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00. Adjust only grind size and water temperature.
WATER RECOMMENDATIONS
Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 25-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience.
Made by ColombiaFinished in Scandinavia