Colombia, El Hato
Colombia, El Hato
Colombia El Hato provides the goods when it comes to a delicious tasting specialty coffee from Colombia. This sessionable coffee is bright and lifted with stone fruit acidity and a super juicy body, finished with a panela sugar sweetness. This coffee will go down a treat as a 1 and 1 (flat white + espresso) or carefully brewed over a v60.
Tasting notes: Yellow peach, grape and panela sweetness.
Recommended espresso recipe:
- Dose: 20-22g ground coffee
- Yield: 42-48g extracted coffee
- Time: 26-32 seconds
Recommended filter recipe:
- Dose: 15g ground coffee
- Yield: 250g water
- Time: ~3mins 30secs
Coffee region: El Hato
Elevation: 2,000 - 2,200m above sea level
Variety: Caturra, Colombia
Contributing farmers: Over Andrew Rivera, Francisco Javier Garcia, Ruben Dario Gomez, Duberley Rivera, Gustavo de Jesus Rivera, Duban Rivera
The coffees in this lot were selectively hand-harvested, with most labour being provided by the farmers and their families. They were processed using the washed method at each farm’s ‘micro-beneficio’ (mill).
The coffee was pulped using a small manual or electric pulper, and then placed into a fermentation tank, where it was fermented for around 48 hours (depending on the weather and the farms’ location) and then washed using cold, clean water from surrounding streams.
It was then carefully dried (over 10–18 days) on parabolic beds, which are constructed a bit like a ‘hoop house’ greenhouse, and act to protect the coffee from the rain and prevent condensation dripping back onto the drying beans. The greenhouse is constructed out of plastic sheets and have adjustable walls to help with airflow, and temperature control to ensure the coffee can dry slowly and evenly.
Once dry, the coffee was delivered to Pergamino’s warehouse, where it was cupped and graded, and then rested in parchment until it was ready for export.