Colombian Yellow Cat - Light Roast (SP)
Colombian Yellow Cat - Light Roast (SP)
Colombian Yellow Cat - Light Roast (SP)
Colombian Yellow Cat - Light Roast (SP)
The Artery Community Roasters

Colombian Yellow Cat - Light Roast (SP)

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The first generation of the Ortega family were pioneers of coffee production in the village of San Agustin. Three generations later, Esnaider Ortega-Gomez, and his grandfather Don Olgar Ortega-Bolaños, are now owners of the farm Villa Maria and responsible for growing this warm, vibrant and juicy coffee.

We are proud to call Esnaider our friend, and you'll often see him on our social media channels talking about his coffee and our relationship! That (and paying farmers above market prices) is what direct trade is all about! 

ORIGIN + VARIETY: SINGLE PRODUCER - Colombia / Yellow Caturra
ROAST: Light
PRODUCER: Familia Ortega Gomez 
FARM: Villa Maria 
REGION: Sevilla, San Agustin, Huila 
TASTING NOTES: Cocoa + lemon pound cake
ALTITUDE:
 1750 masl
PROCESS: Fully Washed  

Size: Available in 227g, 340g, 454g and 908g bags. 

Grind: Whole Bean, Filter, French Press, Espresso/Moka Pot

More on process: 

As Esnaider has often joked, "our coffee lives a better life than us.” The cherries come in bursting red and ripe and are left to ferment for 12-24 hours before being floated to remove any potential underripe or insect damaged beans. After that, the coffee is immediately depulped and fermented once again for an additional 12-24 hours, before being turned out onto shaded raised beds where the coffee is dried for an average of 25-30 days.

As the temperature is quite cool, the coffees must be turned 10+ times a day, meaning that the family is constantly tending to it. In addition to their meticulous focus on processing, Esnaider and Olgar have been pursuing different fermentation regimes that are also steeped in their history. They’ve built oak tanks that resemble those used by Esnaider’s grandfather prior to the advent of concrete and other building materials and believe these tanks can add a different element to the coffee via the introduction of unique microbes present in the oak. They also ferment in clay jars, another formerly common material in the production of coffee, in pursuit of unique flavour profiles. 

Brewing Tips

  • ESPRESSO: If brewing this lighter roast for espresso, we recommend closer to a 1:3 ratio, as it will be bright, but is actually how our Head Roaster likes to drink it.
  • POUR OVER: We have been brewing this on our V60 using the Osmotic Flow technique. It essentially is a slow, continuous pour for 3-5 minutes, in keeping with a traditional Japanese method of brewing pour over coffees.   
  • 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