COLOMBIA Corozal Natural NXColombiaCorozalNX250g
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
“Growing and producing specialty coffee is an opportunity for us to live with dignity and for this reason, we do it with passion and discipline.”
Delfin Carvajal Córdoba
Producer, Finca El Corozal
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 chocolate and honey that follow us through to the first crack to conclude with a swift finish.
|Producer||Delfin Carvajal Córdoba|
|Varietal||Caturra, Castillo, Colombia|
|Aroma||Bing cherry, Milk chocolate, Toffee|
|Flavor||Red currant, Red grape, Red plum|
|Aftertaste||Butterscotch, Vanilla, Mid|
|Acidity||Red currant, Citric, Malic, Mid|
|Body||Juicy, Vibrant, Mid|
Delfin is cultivating 20000 trees at Finca El Corozal. On his 3 hectares of land, the primary coffee varieties grown include Colombia, Castillo and Caturra.
Delfin is cultivating 20000 trees at Finca El Corozal, which is situated in Garzón, Huila, at an elevation of 1500 meters above sea level. On his 3 hectares of land, the primary coffee varieties grown include Colombia, Castillo and Caturra.
A four-generation family business includes coffee manufacturing in its operations. Although Finca El Corozal is owned by the Carvajal-Castiblanco family, which includes Delfin and his wife, it is actually run by Euclides Carvajal Córdoba, Delfin's sibling. Seven siblings, who formed a de facto union and purchased the initial 3 hectares in 2004, expanded Finca El Corozal until 2011.
Finca El Corozal is managed by the siblings while upholding the highest standards of environmental sustainability. They strictly regulate the water system during the washing process, reuse and turn the by-product from coffee cherries into compost, forgo shooting and burning on the farm, and stay as far away from chemical pesticides as they can. As a consequence, they were certified by the Rainforest Alliance in 2009.
Delfin has established a group of more than twenty farmers from the same region in addition to working on his own property. Everyone is dedicated to investing in marketing their coffees and to planting various varieties. The organization provides farmers with practical assistance and encourages them to increase their output which favours the local economy.
This lot is picked and fermented in the coffee cherry.
As each picked coffee cherry is destined for specific fermentation formulas, we denote each lot carrying the same name with a morpheme. Below is a listing of most common fermentation practices. Please use this reference to better understand the differences between equally named coffees and their fermentation formulas. For example, read a suffix of "NASDX" such as Natural Anaerobic Slow Drying Fermentation".
|RH, YH, WH, BH||Honey Fermentation|
Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters:
- Rinse the VCF-filter with 93°C water. Rinse the carafe/server with hot water to expel any unwanted aromatics and flavors from the rinsed filter.
- 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.
Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 10-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience.
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. In various environments and setups, your brewing experience can benefit from opening the bag and closing it. Wait one day to brew. 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