With over 27 years on this farm, Edgar Eladio Ossa has been attentively producing Caturra with the help of his son Alejandro. They are both working with a brix meter to come up with a series of recipes to guide their fermentation process, a tool commonly used in the wine industry to measure sugar density. Most producers rely on a set number of hours for fermentation, or something as simple as fermenting overnight and feeling the parchment to ensure all the mucilage is gone. With a brix measurement right after depulping, and at 6 hour intervals, Edgar and Alejandro can catch the ideal moment to wash the coffee, mitigating over-fermentation. His coffees consistently amazed us with clarity, velvety and distinguished flavours and are only getting better over time! Edgar is always providing us with exciting, unique Colombian coffee.

Brew Method

1gram of freshly ground coffee to 16-17g water / Slurry temperature (coffee+water): 200 - 205 ̊F – 93 - 96 ̊C / Extraction: 20 - 21% / TDS 1.38-1.41%