Session Brew

Session Brew

£11.00

Grapefruit, Stone Fruit, and Creamy.

A truly "sessionable" coffee has high standards to live up to. This lot, "Buesaco", is made up of coffees from over 160 local contributors. Sharers of resources and perfecters of processing. 

Expect a harmonious balance of brightness, body and syrupy sweetness.
Session Brew
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Coffee is a story.

Story

The town of Buesaco lies on a ridge high in the Andes mountains of the Nariño department. Promotora de Cafés de Altura has its offices, cupping lab, and warehouses there, where the co-op collects coffees from smallholders whose farms are tucked in the slopes surrounding the town.

The co-op cups coffees throughout harvest delivery to build lots that are uniform and consistent in bean size and cup profile. The Buesaco Washed lot is clean and balanced. Producers fully wash the coffee on their respective properties and deliver the coffee in parchment. Coop Especiales has a regional reputation for quality and for compensating producers according to it. The co-op employs and trains many of Buesaco’s young adults in its facilities, providing a meaningful source of local employment and on-the-job education.

The town of Buesaco hosts a lively Carnaval celebration each year that is filled with costumes and parades. Many coffee producers live on their farms and produce other crops along with coffee. Buesaco serves as their commercial hub, with many stores and offices and community attractions like a soccer field and gyms. Jose and Karen Gomez manage Promotora de Cafés de Altura and both their families have farms in the Buesaco area.
Processing

The coffees in this lot were selectively hand-harvested, with most labour being provided by the farmers and their families. They were processed using the washed method at each farm’s ‘micro-beneficio’ (mill).

The coffee was pulped using a small manual or electric pulper, and then placed into a fermentation tank, where it was fermented for up to 36 hours and then washed using cold, fresh water from surrounding streams. Then wet parchment was then graded by density in washing channels and washed again using clean water.

It was then carefully dried (over 10–18 days) on parabolic beds, which are constructed a bit like a ‘hoop house’ greenhouse, as these protect the coffee from the rain and prevent condensation from dripping back onto the drying beans. These greenhouses are constructed out of plastic sheets and have adjustable walls to help with airflow, and temperature control to ensure the coffee can dry slowly and evenly.

Once dry, the coffee was delivered to Pergamino’s warehouse, where it was cupped and graded, and then rested in parchment until it was ready for export.
Provenance

Origin: Colombia

Area: Nariño

Producer: Promotora de Cafés de Altura

Cultivar: Caturra, Castillo, Colombia

Process: Washed

Altitude: 1800 MASL
Brewing

We are brewing this two ways at our shop in Devon.

Espresso

20g Dose

40g Yield

30s Brew Time

A really classic profile brings out exceptional balance here.

Filter

Dose: 15g

Temperature: 94

Water: 250g

Brew Time: 02:50

Recipe:

0:00 50g Bloom, 0:45 pour to 100g, 1:15 pour to 150g, 1:45 pour to 250g, swirl to even the bed. Drip time 02:50.

We will donate millions.

We may be a small company - but we have big dreams.

By sharing our profits, we want to create a reliable fund for animal charities all over the UK using what we know best: roasting truly exceptional coffee.

 Read about our story.

Pairs well with