Colombia Taza Platino
Colombia Taza Platino · SCA 86.25 · Chocolate and fruit
Tasting notesDark chocolate · Fruit · Milky notes · Medium-low acidity
For you if…You prefer a smooth, sweet coffee with medium-low acidity
- Region
- Huila
- Producer
- Smallholders from the Taza Platino competition (Cadefihuila)
- Altitude
- 1,300–1,900 m
- Process
- Washed
- Profile
- Chocolate and fruit
- Best for
- espresso and filter
From 0,34 € per cup (7 g of coffee)
250 g ≈ 35 espressos (7 g) or 16 cups of filter coffee (15 g)
The 1 kg bag saves you 2,60 € compared with four 250 g bags.
Couldn't load pickup availability
- at our roastery in Alcover.
- Roasted at our roastery in Alcover, in small batches.
- Delivery in about 2 working days. We pack it within 24 working hours (mainland Spain; EU delivery times vary by country). Free shipping in mainland Spain from €35, or collect it from our roastery at no cost.
- Whole bean or ground for your coffee maker: moka pot, espresso, filter or French press.
Dark chocolate in a smooth, sweet coffee.
From smallholders in Huila who entered the latest edition of the Taza Platino competition, from the Cadefihuila cooperative; most with farms of two to three hectares. Dark chocolate with fruity notes and a milky touch; good body and medium-low acidity.
The story
Huila is in southwestern Colombia and has been the country's biggest coffee-producing department for 15 years: almost one bag in five. This lot grows between 1,300 and 1,900 metres, from Caturra and Pink Bourbon plants.
It comes from entrants in the latest edition of the Taza Platino competition, run by the Cadefihuila cooperative. The cooperative is more than 60 years old and has over 45 buying points, cupping labs and drying centres. Most of them work farms of two to three hectares, with their families, and control every step, from picking to drying.
It is washed. The ripe cherry rests for 24 hours, is pulped and ferments for about 12 hours in water tanks. Then it is washed with two rinses and dried in the sun or by machine. Because the pulp comes off before drying, the cup tends to come out clean.
We have it because our specialty range had no Colombian, and this one scores 86.25 in the importer's cupping. We roast it in Alcover.
Where it comes from
- Region: Huila
- Producer: Smallholders from the Taza Platino competition (Cadefihuila)
- Variety: Caturra and Pink Bourbon
- Altitude: 1,300–1,900 m
- Process: Washed
- Score: SCA 86.25, importer's cupping
For you if…
- You come from a chocolate coffee and want to try specialty without much acidity.
- You brew it as espresso or filter.
How to brew it
- Filter (V60, Chemex) Ideal for this coffee
- 15 g of coffee to 250 g of water (60 g per litre), medium-fine grind and water at 90–96 °C. Wet all the coffee first and let it release its gas. Sour or thin: grind finer. Dry or harsh: grind coarser.
- Espresso Ideal for this coffee
- Fine grind. Start from your usual recipe and change one thing at a time: if the shot runs too fast, grind finer; if it barely flows, grind coarser.
Other methods
- Moka pot
- Medium-fine grind, a little coarser than for espresso. Look for a steady flow and take it off the heat when the coffee stops coming through.
- French press
- Medium-coarse to coarse grind. If the cup tastes flat, go one step finer; if it is harsh or silty, go coarser.
Questions
Whole bean or ground?
If you have a grinder, whole bean: ground coffee loses its aroma sooner. If not, choose the grind for your coffee maker in the options above.
How should I store it?
In an airtight container, somewhere cool and dry, away from direct light, and better out of the fridge. Ideally, buy the coffee you will drink in 2 to 4 weeks.
What does SCA 86.25 mean?
It is this lot’s score from the importer’s cupping, on the Specialty Coffee Association (SCA) scale, out of 100. From 80 points up, a coffee counts as specialty.
