Kaleidoscope | Colombia

TL;DR: his one is a bit fun and funky. Processed with care and precision from a community of farmers in Huila. This coffee is “designed” with a base of top microlot coffees, processed to give amazing layers of flavour. It will have you saying WTF in your head every sip.

 

This coffee is the result of a deliberate choice: to understand the dry mill and the sensory lab not only as operational stages, but as spaces where flavor is built.

Kaleidoscope was born from the close collaboration between all of the teams at CATA, where carefully selected microlots are separated and evaluated individually before being considered as part of a larger composition. Each coffee is understood as a sensory component, with a specific role within the final profile.

At the dry mill, each lot is prepared with precision to preserve its structure, density and stability, creating a solid foundation for sensory design. In the lab, these coffees are cupped, analyzed and tested in different combinations, exploring how they interact in the cup and how their attributes complement one another.

This lot is a washed-based composition, built around clarity, structure and elegance. The selected microlots come together to create a clean and expressive profile, where brightness, balance and definition guide the experience.

This is a testament to the hard work of CATA, supporting their community of producers, and showcasing what teamwork can give us all.

We've kept things on the lighter side for roasting this coffee. It requires a lot less "effort" to cook well, and if we do that, and not impart any extra flavours of our own, this coffee really comes to life, and sings in your cup like you wouldn't believe.

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