Guayabos, Café Agrario, Colombia | Washed FSC-8227
Roast Details City (Light) | Colombia
Roast Details
Kaleido Serial
200 g
Feb. 28, 2026, 3:18 p.m.
Feb. 28, 2026, 7:37 p.m.
Milestones
137.2° C —
83.8° C 0:41
147.8° C 5:30
182.5° C 9:38
— —
— —
185.5° C 11:08
90.2° C 14:56
Phases
49.4% 5:30
37.1% 4:08
13.5% 1:30
200.0 g to 172.9 g 13.5% Loss
There's an obvious crash at FC which indicates that all the beans hit FC at once, but to my ears it sounded like a rolling crack
Beans
Guayabos, Café Agrario, Colombia | Washed FSC-8227
Location:
Ortega, Tolima
Producer
Café Agrario
Varietal:
Castillo, Colombia, Caturra
Process:
Washed
Altitude:
1860
Production/Harvest Date:
2025
Cup Score:
86
Cup profile:
Morello cherry, dark chocolate, demerara, panela, bergamot
Leoncio Maceto, a coffee grower from Ortega, Tolima, is 41 years old and owns the Las Brisas farm located in the Alto Guayabos vereda. The farm spans 6 hectares, with 3.6 hectares dedicated to coffee cultivation at an altitude of 1,860 meters. He cultivates several varieties including Colombia with 5,200 trees (3 years old), Castillo Tambo with 2,000 trees (4 years old), Pink Bourbon 1 with 1,200 trees (5 years old), and Catimore with 4,500 trees (7 years old). The coffee process is fully washed, with cherries meticulously sorted to ensure only perfectly ripe ones are used. Leoncio is very selective about his pickers, compensating them well to ensure only fully ripe cherries are harvested. The picking cycle occurs every 8 days.
For the Pink Bourbon, he employs a double fermentation process: an initial 24-hour aerobic fermentation in the cherry takes place in the hopper, followed by pulping and another 24-hour fermentation in the receiving tank. The coffee is then washed twice. The drying process involves using a parabolic solar dryer, where an ideal 3cm layer of coffee is maintained to ensure even and slow drying. Siruma our specialty export partners in Colombia and have invested in this community and their agronomist, Pilar has been delivering workshops to this group on coffee processing and also how to organise the structure of the Association as this was highlighted as a need for them from taking baseline data. With the help of Siruma to get them organised as an Association they have now been able to deliver direct to Siruma. Previously they had to go through a middle man (local buyer).
https://falconcoffees.smugmug.com/COLOMBIA/Cafe-Agrario
Moisture: 11.5%
Water Activity: 0.557
Roasting Notes
The plan:
Warm-up:
Drum 100%, Airflow 20%
gas 100% until 230 C
gas off until 132 C
gas 60% until charge at 150 C
Attempted to do a BBP/warm up:
From 230->140 in 9 minutes
Set gas to 20%
Tried to get to 145 in 70 seconds (would not budge; went ahead and just charged)
Next time will go to roughly drop temp at 200; then gas off for 3:30 minutes, then gas 20% for 70s - where they land is the new charge temp, I guess
In batch:
Charge 140 C, gas 60%, airflow 20%
Gas 50%@150 C, airflow same
Gas 40%@160 C, airflow same
Gas same%@170 C, airflow 50%
Gas 30%@180 C, airflow same
Mark FC @182
Gas 20%@12% DTR, airflow same
Drop at 1:30 dev time
Agtron: 62.13 or City (Whole Bean)
Cupping Notes
Brewed as baby ORB: Really nice fruity jammy acidity, milk chocolate sweetness. Can't wait to try as espresso
