Colombian Yellow Cat Espresso - Medium Roast (SP)
This Yellow Caturra variety comes to us from one of the best coffee growing regions in the world, grown by farmers with passion and who we are honoured to get to work so closely with.
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 this JUICY delight that has more body than a blue whale!
For this medium espresso roast, which is also great for people who like medium filter or pour over, we wanted to bring out more of the sweetness of one of our staff favourites, the Yellow Cat (a light roast). We kept a lot of its bright fruit taste but in a very balanced roast that pulls a really sweet and vibrant shot (and also is great in a drip or French press).
During our cupping of this fun espresso, we all settled on the same tasting note, of a sweet lemon dessert (without any bitterness). So like a lemon pound cake or meringue. It's a lot of fun, whichever way you brew it.
ORIGIN + VARIETY: Colombia / Yellow Caturra
TASTING NOTES: Cocoa + lemon pound cake
PRODUCER: Familia Ortega Gomez
FARM: Villa Maria
REGION: Sevilla, San Agustin, Huila
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.
- ESPRESSO: We recommend a transitional 1:2 ratio if pulling as a shot . And this espresso really shines as an Americano.
- 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