San Lorenzo coffee: sweet, clean with plenty of texture
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- เผยแพร่เมื่อ 25 พ.ย. 2024
- I love coffee from Colombia; sweet, clean, crisp with plenty of texture. Everything quality coffee should possess. It’s because of this that we have been continuing to purchase from this Co-Op via Falcon Speciality for in excess of five seasons.
Expect lots of vibrant orange-like acidity, toffee, caramels and a dark chocolate finish. These flavours lead me to prefer cafetiere brewing as its sweet spot.
Notes about the coffee from our coffee importer, Falcon Speciality:
San Lorenzo is an indigenous reserve located in the western part of Caldas, near the town of Riosucio. The indigenous people of the region are part of the Embera Cham indigenous people of Colombia, where 12,600 of them live in the 21 veredas of San Lorenzo.
This community has a very particular way of operating, since in Colombia there can be an indigenous ruling above the traditional governmental ruling applied to the rest of Colombia; hence the land of San Lorenzo can only be sold to people who are part of the Embera Cham tribe. This particular law has created lots of nano-lots, where growers can own 5 different lots that add up to just 1 hectare.
This community seeks to protect and conserve the water sources, animals, and nature in general. Following the indigenous laws, not everyone can freely access San Lorenzo, since part of the way they take care of their culture and nature is by not allowing people that are not part of their community. However, companies that work with the community are allowed to visit the area.
Historically they have had a lot of guerilla warfare in the region they are located. Not only did the FARC have a presence in their region, but the M-19 and paramilitaries had constant disputes for domination of the territory; giving the town and region a violent past. Since 2015, when the peace treaty was signed, the amount of conflict in the area has almost vanished completely, making San Lorenzo a calm area.
San Lorenzo Coffee:
The San Lorenzo coffee is very well rounded and has a very consistent profile throughout the years. A big part of its tasting profile can be attributed to the way the growers take care of the land, where they not only believe in getting an income from the land - coffee - but also giving back to nature to enrich the ecosystem. San Lorenzo has a big altitude difference, where the town and a few farms are located at 1,300masl, but most of the coffee producing farms are around 1,600-2,050masl.
The Co-Op:
The San Lorenzo area makes part of the Cooperativa de caficultores del alto occidente de Caldas. This Coop has a purchase point in the town, where growers can sell their coffee and purchase fertilisers and other coffee-related products.
The Cooperative is an associative, non-profit, multi-active, limited liability company with a variable and unlimited number of members and social capital, and indefinite duration. It operates under the control of the National Superintendency of Solidarity Economy, and its main office is located in the municipality of Riosucio (Caldas).
Its objective is to efficiently distribute goods or services jointly to meet the needs of its members and the community in general.
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So tasty this coffee, dialled her in perfectly first attempt this morning ☕
That's great news! Enjoy 😊
Hi again. Just curious about rh agtron measurements. The 25584 batch had an identical development time of 1:31 and a higher end temp but a lighter agtron score compared to 25585 batch which did have a slightly longer total roast time. According to the chart in the video both development times were 1:31. Trying to make sense of the lighter color measurement as a roaster newbie.
Thank you.
Normally, higher end temperatures and longer roast times correlate with darker colours. However, I'm finding on the Loring, that internal bean development is 'easier' and this needs a recalibration of thinking. In this case, I think the key is the heat application through first crack. One roast had slightly higher-for-longer heat through a key phase of the roast. On the cupping table, they both displayed the qualities I was looking for. The higher temp coffee had a better mouthfeel and sweetness.
Curious what the roast level or agtron level was for this coffee for each batch?
Using our Lighttells roast 25584 was 90.9 and 25585, 85.8.
@@rjameswilkins this is really cool. Thank you
No problem at all 🙂