PRODUCER: Carmen Rita Coca
LOCATION: San Augustin, Huila
ALTITUDE: 1800 m.a.s.l.
VARIETIES: Caturra and Castillo
El Descanso is the name of the farm where. Carmen Rita Coca grows her coffee at an altitude of 1800 masl. Her farm consists of around 5.5 hectares of coffee growing land, where she mostly grows the Caturra variety, with a few trees of the more resistent, higher yielding Castillo variety.
Carmen Rita Coca is one of the members of the producer group we work with for the fifth consecutive year; Los Cauchos.
After picking, the coffee cherry is pulped - skin and some of the fruit is removed before the coffee undergoes a fermentation to break down the remaining fruit, or mucilage. This process usually takes around 18 hours, before the remaining mucilage is washed off, and the coffee is dried to below 12% moisture content to prepare for export. For this purpose, Carmen Rita is using a plastic covered drying house with excellent ventilation to help the drying process in an otherwise humid environment.
Madagascar vanilla and stewed plum aromatics. Velvety texture, wild strawberry and plum up front, with a clean, dynamic finish.
For all types of filter coffee brewing, we recommend the following parameters: Brewing ratio: 1 g coffee - 16 g water
Slurry temperature (coffee+water): 195-200° F Extraction: 19.5-20.5%