Specialty Coffee Colombia Sukaala Agrarian Coffee Washed
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Discover our specialty coffee Cafè Agrario from the heart of Tolima, Colombia. Grown between 1700 and 1900 meters, this washed coffee offers a Sweet and Round profile.
Let yourself be wrapped in notes of Brown Sugar, Dried Fruit, and Vanilla, combined with a smooth body and medium acidity. An exceptionally sweet and velvety cup experience.
FARMGATE PRICE: €7.78 (paid directly to the farmer)
The Farmgate price is ultimately the actual price paid to the farmer who produced the coffee at origin. It is the most transparent price you can find.
To the Farmgate price, the following costs must be added before reaching the roastery:
- Packaging costs
- Handling costs at origin
- Logistics costs (shipping and customs duties)
- Handling costs upon arrival
- Customs clearance and phytosanitary inspection costs in Europe
- Internal transport costs
SENSORY DESCRIPTION
TECHNICAL DESCRIPTION
| Origin | Colombia |
| Area | Tolima |
| Cooperative/Farm | Sukaala |
| Microlot | Cafè Agrario |
| Altitude | 1700-1900m |
| Variety | Colombia, Castillo, Caturra |
| Process | Washed |
FULL DESCRIPTION
Sure, here is the translation:
Café Agrario is an association of producers from Ortega, Tolima. This association was born with a political purpose, where the leader never intended to seek help from the government or other entities aimed at helping farmers achieve better yield and quality.
At first this did not cause problems for the members, but over time and with the formation of new associations in the region, the members realized that this type of help is the reason why associations are created – not for political purposes. This original political leader came from the conflict/guerrilla for which Tolima was known in previous years.
After 6 years, the association changed leaders and direction and began receiving help from government entities. The progress of the association and coffee farmers in terms of quality and quantity has been enormous. They focused on specialty coffee, trying to increase their income by producing better quality coffee. The coffee from this association is processed as fully washed coffee because drying coffee in their climate is particularly difficult.
Farmers soak the coffee to remove unwanted material and empty beans, then depulp the cherries and let the beans ferment overnight for 12-16 hours depending on the weather, then wash it thoroughly before taking it to the parabolic solar dryers which are used for 8-12 days to dry the coffee to 10.5%.
The biggest challenge that local farmers face is the lack of knowledge and limited communication, as they are very far from any nearby city. For this reason, the Siruma workshops have been very useful for them to acquire new knowledge and make great progress in quality and moisture control.
How to choose:
NITROGEN AND VACUUM
Our packages are all packaged in a protected atmosphere (first under vacuum and then we insert nitrogen), using this particular technology which eliminates oxygen in the package, the coffee remains fresh for up to 3 months after roasting.
ROAST
We roast in two different ways, dividing into two main groups, based on the type of extraction:
- Light: suitable for Filtro/Aeropress type extractions, or for those looking for a coffee with a note of strong acidity and many aromas.
- Medium: suitable for Espresso/Moka extractions, or for those who want a coffee with a much more intense flavor and a hint of bitterness.
GRINDING
There are dozens of different grindings, it can be said that each machine or equipment requires a specific grinding.
With us you can choose to buy ground coffee for Moka or Filter.
We have tried to summarize them as follows:
- Jug/Cezve:
- Espresso:
- Moka:
- V60 Filter:
- Chemex:
- French Press/Infusore:
HOW LONG DOES IT LAST?
Coffee has a limited shelf life when it comes to quality. Although the label may state up to 24 months, generally high-quality coffee loses most of its flavor and aroma within a few months. We recommend drinking it between 10 and 60 days after the roasting date (provided the bag has never been opened). Once the bag is opened, the coffee quality deteriorates quickly and aromas and flavor are lost within a few days. Unfortunately, the roasting date is not always printed, especially by larger companies. On our packages, you will clearly find it written on the back.
P.S. all our bags are vacuum-packed with added nitrogen, which extends the potential shelf life of the product.
How to do:
ESPRESSO
Espresso requires some precision rules:
- Quality coffee
- Recommended roasting within 30-40 days
- Fine grinding
- Water temperature around 90-92°
- A single dose of 8-9g (double dose of 15-17g)
- Extraction time approximately 25 seconds
The use of quality espresso machines (range from €600 and up) can ensure a better result.
Preferably are machines that also have a coffee grinder to grind "fresh" coffee
MOKA
The Moka requires a little attention:
- Use filtered or bottled water (NO TAP)
- Recommended roasting within 30-40 days
- Medium-fine grinding
- Fill the boiler with water without exceeding the valve
- Place the ground coffee into the filter without pressing or making any bumps, simply level it at the edge
- Place over medium heat
- Wait for the liquid to rise through the chimney, without letting it gurgle (TURN OFF AS SOON AS THE FLOW OF COFFEE BEGINS TO GO FAST AND COLOURLESS)
- Mix before serving
The Moka should only be washed with water and any neutral detergents (taking care to rinse carefully with water), never in the dishwasher or with abrasive sponges.
FILTER V60/CHEMEX
Filter or Chemex coffee requires precision in times and weights, some advice:
- Quality coffee
- Recommended roasting within 20 days
- Medium grind (medium-coarse for Chemex)
- Filtered or bottled water
- Water temperature of approximately 90-94° depending on the coffee used (generally those washed at higher temperatures)
- Approximately 15g of ground coffee for every 250g of water (Chemex at least 30g per 500g of water)
- Pre-infuse for 30-40 seconds by pouring hot water for double the weight of coffee used
- Pour the water in two or three steps as desired with a rotating direction, being careful not to create too much turbulence
- Contact/percolation time approximately 3 minutes (4-5 for Chemex)
A light roast is generally recommended for filter systems
AEROPRESS
The Aeropress requires some precision rules:
- Quality coffee
- Recommended roasting within 20-30 days
- Medium grind (or as preferred)
- Use filtered water or bottle
- Water temperature around 85-90°
- A dose of approximately 17g per 200-220g of water
- Pour water for pre-infusion of 30-40 seconds
- Mix with the appropriate spoon
- Then pour in the remaining water and close the cap
- Turn the aeropress upside down and press firmly but steadily until extraction is complete
- Total contact/infusion time 2-3 minutes
OTHER SYSTEMS
There are dozens of different systems for extracting coffee, we have summarized the main ones here but if you need to know how to do the others not on the list, contact us
