Specialty Coffee Colombia Guayabos Washed
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A vibrant sip that combines sensory excellence with the social redemption of Cafe Agrario producers. This washed blend of Castillo and Caturra stands out for an extremely clean and juicy profile: the fresh and lively opening of citrus blends with the softness of yellow-fleshed fruit. The finish is a dense and persistent caress of cane sugar, supported by medium acidity and extraordinary sweetness that prolongs the tasting pleasure.
FARMGATE PRICE
FARMGATE PRICE: €7.78 (paid directly to the farmer)
The Farmgate price is ultimately the real price paid to the farmer who produced the coffee at origin. It is the most transparent price you can find.
The Farmgate price must then be added to the following costs 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
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Colombia |
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Tolima |
| Cooperative/Farm | Cafe Agrario |
| Microlot | Guayabos |
| Altitude | 1830m |
| Varieties | Castillo, Caturra |
| Process | Washed |
FULL DESCRIPTION
This coffee comes from 35 small producers in the Ortega area, Tolima, who are part of an association called Cafe Agrario.
Cafe Agrario has faced several difficulties, both due to its location in a region affected by civil war and because of poor internal management and coffee sold on credit to buyers who never paid for the delivered goods. The Association was founded in 2014, but only in 2017 did the members realize that, precisely because of the poor leadership at the time, the organization had never been officially registered.
In recent years, the group has focused on specialty coffee to add more value to their product, also starting to roast and sell coffee locally. Siruma, the partner for exporting specialty coffee in Colombia, has invested in this community: their agronomist, Pilar, held training workshops focused both on coffee processing and on how to structure and organize the Association itself (a need clearly identified from the initial data analysis). Producers were also taught how to do cupping (technical tasting) to help them fully understand the quality of their coffee.
The association's goal is to continue progressing and to have its own warehouse and a dedicated purchase point for members. This would allow them to deliver coffee directly to Siruma, achieving greater vertical integration of the supply chain and stronger control. They have just delivered their first coffees independently to Siruma, marking a milestone in their growth journey.
The association has been certified organic since 2020 and independently produces an organic fertilizer that it distributes among the various producers. It has also invested in training for better wastewater management to protect the surrounding environment.
During the harvest, coffee pulping takes place every 20 days and the pickers receive a financial premium for selecting only ripe cherries. Once harvested and brought to the processing station, the coffee is pulped and left to ferment for 24 hours in tiled tanks. Afterwards, the coffee is washed 3 times and transferred to African beds for drying.
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
