Finca La Esperanza | Colombia

TL;DR:  from a producer at the forefront of environmental and social sustainability, and also just making damn tasty coffee. This little experimental lot will make your taste buds very happy!

 

Over the last few years our import partner on this coffee, Osito, and Didier have been working together, producing some truly wonderful coffees. Michael has known and worked with Didier for many years, and every season is literally begging for some of his coffee to come to Australia, but it's popularity in other countries always makes it hard. This time though, we did it! We got some here, and fuck me, it's yummy!

Didier Javier Pajoy Ico has been an ally and friend since even *before* Osito was officially founded. He comes from a coffee producing family and is now an exemplary producer himself in Alto Cañada, La Plata. More recently, he established the producer group Mártir Coffee in La Plata whose coffees are being shipped all over the world. In the last two years though, he has ALSO come on staff at Osito! He manages our purchasing station in La Plata which receives coffee from La Plata, El Pital, Paicol and even parts of eastern Cauca. AND…he spends a significant portion of time visiting producers in La Plata, Suaza and even San Agustín, helping them implement better post-harvest practices including recent trials of the lacto-fermentation with the use of a salmuera just the same as this coffee was processed.

Suffice it to say, Didier is a busy man and we, like anyone who gets to try his coffee, are forever grateful for his hard work, and the beautiful coffees he produces.

 

We’ve roasted this coffee lightly to highlight all of Didier’s hard work, and the crazy volume of love and care that was put into processing it. You’ll get some expected crisp green flavours, but in unexpected ways, as well as a warmth of depth and sweetness you would expect from good coffee, grown with care, and processed with love.

We prefer our filter brews from a v60, but we won’t judge for use of anything at all to make yourself a coffee - even a (clean) sock.

 

Our recommended ratio when brewing filter coffee is 60g of coffee per litre of water. Simply scale this down, or up, for your desired size of brew.

 

With all methods, you’ll want: a grind size similar to granulated sugar, boiling water, and about 3 minutes of brewing time. This goes for v60, aeropress, plunger, and the (still hopefully clean) sock.

 

Our favourite recipe for v60:

• 20g of medium to coarsely ground coffee, it’ll feel a little like granulated sugar.
• Set your kettle to boil, and ready your socks to be rocked.
• We use a 60g bloom, with a swirl of the slurry to make sure it’s all wet. You can stir of that’s easier, just don’t rip the paper!
• After that, when your timer is at 45 seconds, add more water to a total of 200g, and swirl gently.
• Then finally at 1:15 on your timer, add the rest of your water, to 330g, and do one last little swirl.
• Wait till it drains through, roughly 3:30 is a good time, pour into your favourite mug, and let those socks be rocked.

 

If you’d like more info or tips, get in touch! hello@coreroasters.cc