Don Joaco |Colombia | El Hato

The harvest

Our producer Tito Velasquez and his wife Ana Maria pick the ripest coffee beans between the months of November and January each year. They use the coffee hulls to fertilize their plants on the farm, remove the floating beans and ferment the coffee for 48 hours in their house in Ubaque Cundinamarca. Then they wash and dry it in the sun.

The Export

We have the coffee in Austria thanks to our partners at Colombia Spirit, who do all the quality control for us in Colombia, vacuum pack it and manage the container all the way to Germany, then they do not send it to our shop in Austria.

Roasting

This coffee is mostly roasted in Austria by Direct Coffee, profiled towards filtered or espresso. It is also roasted in Colombia by Tito in a more artisanal way and a slower roasting, inspired by the grandparents’ practice of roasting coffee in pailas. When roasted in Colombia, we usually put it in our espresso grinders at Don Joaco Coffeeshop , which reminds us of the espresso culture in Europe and which was the first coffee that our customers in Austria fell in love with.

Our Recipe

1:12 in Aeropress.
fine grinding.

I.e. 14 grams of coffee per 168 grams of water.
– preheat a cup of coffee,
-place the aeropress on top of the cup, rinse the paper filter holder with water and add 30 grams of coffee
– add up to 100 ml of water and wait until 1:15 minutes.
– pour in the remaining water up to 168 and push the plunger slowly downwards. When you hear the sparkle remove the aeropress as you may over extract the coffee.

Enjoy. This recipe is recommended for a medium roast coffee, with a development time of 18%, this brew is very reminiscent of orange-tinged panela, a sweet drink that leaves a molasses-like mouthfeel.