CACAO x NUTS x LOW ACIDITY
SANTANDER TASTES LIKE:
CACAO
Sometimes you just want a specialty coffee without it tasting like lemon juice. But we also know how bad the bitterness, burnt taste of commodity coffees can be. If you are not a fan of acidity but love specialty coffee, congratulations on trying our “Cacao”.
Its main notes are:
Cacao. Nuts. Low acidity.
WE KNOW YOU LOVE COFFEE
Data about cacao:
- Varieties: Wush-wush or Mokka or Maracaturra
- Origin: Mesa de Jéridas, Santander
- Coffee Grower: Jorge Rodríguez
- Farm: El Horno
- Process: experimental
- Drying: Marquesina, in the sun
Our commitment
Each coffee bag carries two commitments from Desarrolladores de Café.
On one side are the people producing the coffee: coffee growers who almost always get up before dawn to give us the best their farm can offer: the best possible quality. We cup every lot to ensure its quality.
On the other side is you: we commit to roasting each batch with the utmost care to highlight the best attributes in cup. Do not hesitate to contact us to ask for the cupping notes of each batch. We always cup.
Excellent coffees, because good is not enough.
The star of Cacao is:
Jorge Rodríguez
And how do I have to ferment the coffee to produce differentiated notes in my coffee? That is the question that motivated Jorge Rodriguez to meet us in 2016. At a fermentation course we organized in Medellín.
Jorge told us that he loves rare varieties. He likes to experiment and likes to “do anything to those little beans, if it tastes good.”
The simplest process he does has 3 phases of fermentation and oxidation: one submerged in water, one dry, and an open phase, oxidizing the coffee. But usually there are 4 or more!
Each little bag helps to sustain this unique farm in Santander.
And why Cacao?
The terroir of Santander stands out for two notes: cacao and nuts. This region produces coffees low in acidity, sweet and creamy.
Jorge gives the secret touch to each microlot (sometimes he only sends us 5kg) and loves experimenting with processing. Working with panela, he sometimes makes a guarapo to offer more sugars to the microorganisms, creating unique and incredibly chocolatey cups.
Sometimes he also does carbonic macerations, highlighting the floral part in his Geisha – as shown in the photo.
The terroir and the processes contribute to the flavor.
Guide to enjoy Cacao at:
THE PEELER
- 30g of coffee in medium-coarse grind
- 500g in three pours 120g, 280g, 500g
- 94 °C
- 3-4 minutes
ESPRESSO
- 18g of coffee fine grind
- 45g Espresso
- 92 °C
- 24-28 seconds
We are working on a video.