Colombia - Rodrigo Pelaez natural
Origin : Colombia
Region : Caldas
Farm : La Graciela by Laderas del Tapias
Cultivar : Castillo
Altitude : 1900 m
Process : Natural
Tasting notes : Raspberry gummy, fruit punch and creamy
Natural coffee lovers, you'll love this new batch from Colombia!
Notes of raspberry gummy showed up on the first taste. The texture is smooth, even syrupy. The finish reminds us of a fruit punch, commonly called "the red juice".
The magic of natural coffees is the fruit taste, without the acidity. This time the usual chocolate taste is not there. Just sugar and fruit.
Rodrigo Pelaez and his family own the Laderas del Tapias farm in Neira, Caldas district, Colombia.
As in many Colombian regions, access to health services, education and a stable income is one of the main challenges. The current coffee price crisis (low-end coffee c-market) is creating a situation where farmers are selling coffee at about 80% of the cost of production. This is a critical situation that pushes farmers to turn to other agricultural activities or efforts (cattle, avocado, cocoa).
Laderas del Tapias acts as the leader of Coopcafees, a specialty coffee cooperative that brings together medium and small coffee producers in the region. The farm employs between 15 and 20 people on a permanent basis and has up to 120 employees during the harvest season.
We buy this coffee directly from the producer, it is a member of his family who lives in Montreal who approached us. At the cupping, we really liked his high quality coffee. It is the one we present to you here.
It is the first time we see the Castillo variety in natural process. It is a beautiful cultivar, a cross with the Robusta to resist to the rust, this disease which affects the coffee trees. This could have made it lose its purity, but no, it makes it a very good quality coffee.
We believe that the natural Colombians will be, in a not too distant future, at the level of the natural Ethiopians.
There is a certain challenge in roasting natural type coffees. When the green beans are received, there is mucilage, a residue of cherry flesh that is stuck to the beans. This mucilage catches fire during the roasting process. To make it burn quickly without giving the coffee a smoky taste, we must change the temperature by ventilating.
In this case, since there is no chocolate note, we don't want too much roasted sugar either. We focus on the fruit, bringing out the raspberry as much as possible without being acidic.
It is a good coffee to make a latte; the taste of raspberry will be present despite a significant amount of milk. We also like it in a long espresso and in Aeropress. The taste of fruit punch comes out well.
Brewing parameters :
Dry coffee : 20 grams
Wet weight : 37 grammes
Time : 26 secondes
Water temperature : 200° F (93° C)