Mama Sierra Caturra Washed

OriginColombia

ProcessWashed

Summary

Mama Sierra is a washed Caturra from Giraldo, Antioquia, Colombia, grown at almost 2000 m above sea level and dried on raised beds. The project, led by Sirley Pulgarin of The Coffee Quest Colombia, empowers women coffee farmers in the community of Giraldo. The cup shows a classic washed Colombian profile with nutty, fruity and chocolatey notes, great sweetness and a clean mouthfeel, working well both as espresso and filter.

AI-assisted description, based on roaster & cupping data.

Brew guide

Espresso

Coffee in: 18 g
Coffee out: 42 g
Time: 25 s
Temperature: 95°C

Grind: Espresso-fine

Rest the coffee at least 21 days after roasting. Water around 120 ppm TDS. Dial for the target yield in 25-30 seconds. Keep dose and yield steady while adjusting grind.

Filter

Coffee in: 16 g
Water: 260 g
Time: 2:30
Temperature: 92°C

Grind: Medium-fine, around 25 clicks

0:00Bloom: pour 60 g and wait 40 seconds.
2.Second pour: add 100 g, aim for drawdown to finish around 1:25.
3.Final pour: add the last 100 g when the bed is nearly dry, pouring from a medium height for a little agitation.

Rest the coffee around 14 days after roasting. Water soft and balanced, around 60-100 ppm TDS, favour magnesium, balance with calcium, keep bicarbonate low. Use a conical brewer such as a V60 or Vector, or a flat brewer such as an Orea or Solo. Total brew time around 2:45.

Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.

Details

Format: Bean
Roast profile: Omniroast
Decaffeinated: No
Price
Region: Giraldo, Antioquia
Producer: Sirley Pulgarin, The Coffee Quest Colombia
Altitude: 2000 m.a.s.l
Variety: Caturra
Notes: Chocolate, Fruity, Nutty

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