Getting the best result from your coffee is a fun process of trial and error. The flavours of the coffee are dependent, not only on the regional and varietal flavour profiles or growing conditions, it is also dependent on the roast type and brewing method. For this reason, the process of finding the methods that produce the best coffee from your beans, as fun and tasty as it is, can be quite lengthy.

To help you brew better and faster, we have provided information about the roast type, flavour profile and made some brewing recommendations!

 

Colombia Santa Fe de Antioquia - Washed Caturra Tasting Notes

 

The flavours we discovered in brewing with this Colombian single origin coffee were not the most typical flavours for a Colombian. This particular coffee has a winey mouthfeel and acidity to it with hints of lime and dark berries. The initial sip is a little earthy and reminiscent of toast, but it quickly mellows as it cools with more noticeable chocolate, vanilla and nougat notes, and finishes sweet with hints of tart fruits like cranberries or apple. The complexity and variety of flavours makes this a great all-rounder coffee – try it black, with milk and in any brew method you like.

 

Brewing Recommendations for Colombia Santa Fe de Antioquia – Washed Caturra

 

As an all-rounder coffee we don’t have a specific recommendation, but we found that this particular coffee did well as a milk coffee (the little dusting of chocolate on top of a cappuccino is a great combo with this single origin), AeroPress and also surprisingly well as a Pour Over!

 

Espresso Recipe

 

The Colombian single origin is quite intense as a long black or espresso coffee, and is smooth and creamy as a milk coffee, and is particularly nice as a cappuccino.

 

Dose: 22-23g Time: 32-35 sec Shot Volume: 60ml Grind Level: Espresso / Very Fine                                                       Flavour Rating: 8/10

 

AeroPress Recipe
  

The Colombian had a surprisingly light body but had a delightful winey mouthfeel and dark berries flavour, with a tart lime acidity. What was really interesting about this brew is that it really mellowed out as it cooled, with the sweet vanilla, nougat and a little chocolate coming through.

 

Dose: 20g Water Volume: 200ml Time: 3 mins Temperature: 88 C Bloom: 30g for 30 secs Grind Level: AeroPress / Medium Coarseness                                            Flavour Rating: 7/10

Pour Over Recipe 

Both the Pour Over and the Chemex were great with the Colombian. However, the Pour Over retained more of the initial winey (it was also compared to a dry sherry) and acidic qualities that make this single origin really pop on palette. Again, it sweetened and mellowed a lot as it cooled, and even developed an almost syrupy mouthfeel as the temperature dropped as well and still with plenty of lime acidity in the finish, making this a really pleasant and easy drinking coffee.

 

Dose: 20g Water Volume: 300ml Time: 2 mins Break: Break for 10 secs at 180g Temperature: 90 C Bloom: 40g for 30 secs Grind Level: Paper Filter / Medium-Coarse                                 Flavour Rating: 8/10