MATAQ: Light Roast (SP)

Cherries are collected daily and are depulped the same day in Randolfo's brand new beneficio, featuring a Penagos ecopulper. He leaves the coffee to dry ferment doe 36 hours, before placing it on raised beds to dry for 15-20 days.

Randolfo Pacheco is an Indigenous member of the Café Colis Resistancia group. We encourage you to read more about Randolfo and the Cafe Colis Resistencia group of Indigenous Xinka producers and land defenders. You can read more about the project on Semilla's website.

Brewing Tips:

ESPRESSO: We recommend a traditional 1:2 ratio if pulling as a shot . And this espresso really shines as an Americano.

POUR OVER: We have been brewing this one on our metal V60 at 97C, 20g of fine-medium ground coffee to 310g water. 60g, 45 second bloom, then 4x60g tight concentric pours (drawing upwards) around 3 min (adjust grind if off that mark). Different tastes and set ups will require experimentation, use this as a baseline.

FRENCH PRESS: We recommend the James Hoffman method for this roast: 16.67:1 ratio // medium grind (not too coarse) // add water, do not stir, brew for 4 minutes // after 4 mins break crust gently, scoop everything that floats // let sit for another 5-8 minutes // don't press all the way, only use it as a filter at the surface of the brew.