Guayabos, Café Agrario, Colombia | Washed Fsc-8227
Roast Details City (Light) | Colombia
FC was at 182 not 188
Roast level based on: https://thecoffeeguy.store/cdn/shop/files/Screenshot-20241012-151945_1024x1024@2x.png?v=1728717872
Which puts it at a medium, not light
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: 11.4%
Water Activity: 0.554
Roasting Notes
Colombia Guayabos
200g
Moisture: 11.4%
Water Activity: 0.554
Temp: 22.5 C
58.6% RH
The plan:
Warm-up:
Drum 100%, Airflow 50%
Gas 60% (medium-high heat) Get to 150 degrees C (6:30 minutes); idle there for 20 minutes (I changed the gas to 40 and it still managed to idle)
After 20 minutes (26:30), gas 10%; bring temp down to 140 (29:50)
BBP:
Gas OFF until BT reaches 130 (32:30)
Gas 30% until BT reaches 132
Charge
Gas 60%, air 20%
In batch
Charge 132 C, gas 60%, airflow 20%
Gas 50%@150 C, airflow same
Gas same%@160 C, airflow 50%
Gas 40%@170 C, airflow same
Mark FC @188
Gas 20%@12% DTR, airflow same
Drop at 1:30 dev time
Bottoming temp: 132 in 4:30 minutes. With 30% gas, 20% air we climb 2 degrees in one minute - son't forget to start heating (charge at 132?)
So next time's warm up would be the same
Agtron: 59.74 (City)
Cupping Notes
Brewed as baby ORB. Tea-like body; strong malic acidity.
Additional Details
60.0
58.5% RH
998.0 hPa
22.5 °C
11.4%
