Colombia Cococentral

Tasting Notes:

Grapes, Yellow Apples, Figs

Tasting Score:

82.75

Processing Technique:

Washed

Area:

Huila

Altitude:

1300 - 1900 M

Variety:

Castillo

Harvest:

2023 - 2024

Manufacturer:

Small Farm Owners

Supplier:

Fest Coffee

Gas Release Duration:

For coffees ordered as whole beans, the gas release period is a minimum of 10 days for filter coffees and 15 days for espresso coffees, starting from the roasting date.

ABOUT THE COOPERATIVE;

This coffee comes from the Huila region of Colombia, located in the Magdalena Valley, surrounded by the mighty Andes sub-range. It is the origin of numerous Cup of Excellence-winning batches and holds Designation of Origin status. The coffee here is known for its unique tasting profile, with bright acidity, medium body, and sweet and fruity aromas. This is a complex combination of high altitudes, nitrogen-rich volcanic soil, frequent flowering periods, and climate. The latter includes the distribution of rainfall throughout the year and the slight variations between day and night temperatures. High humidity also creates special conditions for processing and drying.

The Huila Coffee Growers' Central Cooperative (COOCENTRAL) is a non-profit, social interest association. It brings together approximately 3,128 members in the municipalities of Garzón, Gigante, Agrado, Pital, Tarqui, Suaza, and Guadalupe. It began in 1975 offering basic services such as purchasing coffee and selling agro-industrial inputs. Now, Coocentral has grown into a large Coffee Industrial Park with the country's largest drying mill, separate threshing machines for industrial needs and micro-lots, warehouses, and a quality laboratory. They provide credit, coffee mechanics, and technical services, and own a roasting facility, coffee shops, and a hotel.

In 2007, Coocentral established the social foundation of the Fundecafe cooperative to manage resources and seek partnerships with government and international institutions, as well as develop different social programs. These include the Women Coffee Growers Program or the Coocentral Housing Development Program.

Since everyone uses different grinders for brewing, I'll provide micron values from the Kruve grind reference table, which is more universal for coffee grinds. You can print it out on A4 paper from the link I provided and compare grind sizes. This may not give you 100% perfect results, but I think it's pretty close. A word of caution: Every grinder produces coffee dust and large coffee chunks when grinding. Please ignore these factors when comparing microns and use the micron size as the most common. 

Kruve Reference Link

Our Favorite Brewing Methods:

Water preference: Iceberg

V60 

Grind Size: Medium 900 µm

Water temperature: 92

Coffee: 16 g

Water: 250 g

You can stick the filter to the dripper with tap water, but I recommend warming the dripper first with a little hot water. 

00:00 - 00:08 50 gr blooming 

00:35 - 00:50 Complete to 150 

01:25 - 01:50  Complete to 250 

Total brewing time average  Between 2:20 and 2:40.

Aeropress

The Tim Wendelboe recipe works beautifully with our coffees. You don't need a gooseneck kettle. The brewing time is very short. We recommend it for those who want a convenient, rich, and delicious coffee, especially at work or while traveling.

Grind Size: Medium Fine 600 µm

Water temperature: 96 (In a classic kettle, when the water stops boiling, it is enough to open the kettle lid and wait for 1 minute.) 

Coffee: 14 g

Water: 200 g

Aeropress flat method:

00:00 - 00:10 Fill with 200 grams of water, mix back and forth 3 times and quickly close the piston. 

01:00 - 01:08  Remove the piston, mix back and forth 3 times and close it

01:08 - 01:30 Start pressing and complete the brewing within 20-25 seconds.

French press

Our first recommendation for those wondering what the most practical and economical way to brew our coffee is the French press.  It's not as clear as coffee brewed with a paper filter, but it's surprisingly good.

Grind size: Medium Coarse 1100 µm

Water temperature: 96 (In a classic kettle, when the water stops boiling, it is enough to open the kettle lid and wait for 1 minute.)

Coffee: 16gr

Water: 250 g

00:00 - 00:10 fill all the water

00:10 - 00:30 Stir for 20 seconds. (Please try to mix quickly and not create a vortex.) Close the lid and wait.

04:00 - 04:20 Open the lid, stir calmly for 20 seconds and close it.

Complete the brewing by slowly pressing between 08:00 and 09:00.

Sage Sdc 450

For brewing 30 gr to 500ml or 40 to 650ml  ;

If you are not brewing 1 liter, brew a small amount (100-150 ml) in fast mode and heat the carafe. (Please pour the water into the flowers instead of pouring it out.)

Grinding Size: 900 µm for 500 ml - 1000 µm for 650 ml

Bloom time: 45 seconds

Bloom vol: 3 lines for 650 -  4 lines for 500 ml

Brew temp: 92 

Flow rate: Two lines

For 500 ml, it takes 4 minutes for the brew to completely filter into the carafe, and for 650 ml, it takes 5 minutes.