COLOMBIA Occidente Washed WXColombiaOccidenteWX250g
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
“A celebration of farm transformation from conventional grade to higher quality coffees.”
Founder, Coffea Circulor
SCA SCORE 88.25
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
Roasted light based on conduction and moderate heat application with world class skill and care. Prolonged roast, high front up heat that subsides and an aroma of light honey follows us through to the first crack with a swift finish.
|Region||Cauca Department, Paez|
|Varietal||Caturra, Castillo, Colombia|
|Aroma||Apricot, Honey, Yellow plum|
|Flavor||Fig, Green tea, Honey, Orange|
|Aftertaste||Cocoa, Molasses, Honey, Toffee, Long|
|Acidity||Green apple, Grape, Malic, Mid|
|Body||Creamy, Syrupy, Mid|
Smallholders realized that by working together and striving to produce high quality coffee, they would have more benefits and lucrative economies.
The smallholder coffee grower association is based in the municipality of La Plata, in Southwest Huila. The Associacion de Productores de Caf de Alta Calidad del Occidente del Huila was founded in 2003 and is the result of the merger of several smaller coffee grower associations that existed in La Plata at the time.
Today the association has over 320 members from the municipalities of La Argentina, La Plata, Paicol, Nataga and Tesalia. The members are small-scale coffee growers, whose farms range from 1 to 5 hectares and at altitudes ranging between 1,400 and 1,900 masl.
This is also why this lot is considered being a "mixed" one - namely consisting of several varietals made up of unknown ratios. All of the smallholders process their coffee in their small beneficios and then dry the coffee in covered patios until the coffee reaches a moisture level of 11%.
Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters:
- Coffee: 20g.
- Water: 300g @ 93-95°C, TDS: 10-50 mg/l.
- 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00.
- Pour by pulsing in helix formation during 20 seconds, starting from the centre, 5 revolutions per pulse. Ensure no grinds persist on the filter wall in the last pouring pulse.
- At 01:00, 02:00 and 03:00, confirm the filter bed is flat and uniform. Avoid generating cavities and craters.
- Target a TDS reading of 1.40±0.02.
- Adjust only grind size and water temperature.
- Grinding: Target 600-800μm. Example: 28 turns from the finest setting on Comandante.
- If the flow ends past each minute, adjust your grind settings to finer and respectively for slower flow.
- The recipe, technique and formula is singularly linear and time efficient. Learn more about linearly up- and downscaling our recipe here.
Find more recommendations for other devices here.
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. Target the following values.
|Calcium (Ca)||0.9 mg/l|
|Sodium (Na)||1.7 mg/l|
|Silicon Dioxide (SiO2)||1.4 mg/l|
|Potassium (K)||0.3 mg/l|
|Magnesium (Mg)||0.2 mg/l|
|Sulfate (SO4-)||<7.0 mg/l|
|Chloride (Cl-)||2.5 mg/l|
|Nitrate (NO3-)||0.1 mg/l|
|Fluoride (F-)||<0.1 mg/l|
Please store in a cool and dry place in order to secure freshness and quality. To ensure best possible experience use within 3 months after roast date and 2 weeks after opening. We have invested significant time to research the durability of the coffee by actively refining our roasting algorithms to ensure perpetual quality post 3 months of production. Our flavor-lock packaging technology is based on processing and roasting. This ensures persisting and stable aromas, flavors and pro-experience.
Start using at will. Brew immediately or wait several weeks. Prepare for a championship with a strategy. It all depends on your goals.
We recommend using the coffees by first opening the container/bag one day before the first planned brew to enable a natural aeration of the coffees. Use according to the following matrix and remember these are general observations given parameters such as continent, country, region, variety, altitude, process, etc. combined with Coffea Circulor processing and roasting algorithms.
Plan your acquisition according to production schedules (roasting), event attendance (home/championship) and shipping priority (standard/courier).
|0-3 days||Focused acidity|
|4-7 days||Optimal Coffea Circulor recommended praxis|
|8-14 days||Increased floral perception|
|15-21 days||Increased sweetness|
|22+ days||Increased balance|
|1+ month||Intact sweetness, peak intensity|
|2+ months||Inherent balance, possible reduced florals turning herbal|
Made by Colombia
Finished in Scandinavia