Packaging | 1,200g, 250g, Test sample 20g |
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Making coffee | Aeropress coffee, Cold brew coffee, Filter coffee, French press coffee, Espresso coffee, Cafeteria coffee, Moka coffee, Turkish coffee |
Colombia MESETA CAUCA
Colombia Meseta Cauca is a specialty coffee with a chocolate profile, gently expressed fruit and a syrupy mouthfeel. Medium roasted.
1,50 € – 55,00 €
Hikofi Mini Coffee Guide
Mini coffee info guide: What to pay attention to in order to drink better coffee?
Freshly roasted and ground coffee
Use coffee that has not been roasted more than 6 months ago. For maximum flavor and aroma, grind it just before preparation.
Storage
Store the coffee in a room that does not exceed 22°C. It is mainly damaged by heat and light. You can also store coffee in the freezer. Coffee's enemy is oxygen, so always squeeze the air out of the bag before closing.
Grinding
Different preparations require different grinds. Turkish coffee needs the finest, followed by espresso and cafeteria. For filter coffee, we need coarser ground coffee. The coarsest grinding is for the French press.
Water
We recommend using filtered water. The taste of the coffee will be better, and you will also protect your devices from limescale.
Temperature
Coffee is sensitive to temperature. In all preparations, it should not exceed 94-95°C. For cold brew coffee, use cold water, to which you can also add ice cubes.
Cleanliness
Regularly clean your coffee machines and accessories, including the grinder and water heater. Limescale affects the taste of water and consequently coffee.
Colombia MESETA CAUCA– chocolate and delicately fruity coffee, with a syrupy body
REGION: Cauca
FARM/GROWER: Popayan Tableland- 80 small farmers
PROCESS: Wash it
HEIGHT: 1800 masl
TRADING: May-July
TYPE: Caturra, Castillo
EVALUATION: 86
FLAVOR PROFILE: Chocolate, Delicate citrus, Dried fruit, Syrupy mouthfeel
You can order coffee beans or ground.
The art of coffee cultivation
Selective hand picking of ripe coffee cherries. Soak the cherries in water and remove those that float. The coffee beans are pitted, leaving 15-20% of sweet pulp. The beans are dried in the sun for 14-16 days on raised African beds. The grains are turned regularly to ensure even drying. Drying continues until the moisture content reaches 10.5%. Finally, the coffee wrapper is removed and the coffees are prepared for the journey to the roasters.
Description of the region and the coffee grower
The Cauca estate has 90,000 small coffee farmers. Popayan Meseta is located in the center of the Cauca region, where 43,000 families work together to produce quality coffee. Due to the altitude, this region has excellent conditions for growing coffee that has syrupy notes, nice sweetness and balanced higher acids. The region is located between the central mountain range, which offers volcanic soil, and the western mountain range, which is rich in mineral soil and has ideal temperatures for growing coffee.