Colombian Tolima Casa Verde Organic

Colombia

Colombian Tolima Casa Verde Organic

Price :  $17.50 – $64.80 — or subscribe and save 15%

The Casa Verde growers association was formed in 2003 to work together for the benefit of the community. The group is comprised of 121 farmer members; 23 of whom are female farmers. Together they produce over 600,000kg of coffee each year
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The Casa Verde growers association was formed in 2003 to work together for the benefit of the community. The group is comprised of 121 farmer members; 23 of whom are female farmers. Together they produce over 600,000kg of coffee each year.

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It has a blend of flavors of orange, milk chocolate, red fruit, and honey. The honey process includes leaving on the coffee cherry mucilage or honey that coats the parchment during the process of drying. The honey gives it a sweet taste and aroma while the coffee is brightly acidic, with a medium body.

The variety of this product is Caturra and Catuai and its cupping score is 85. The coffee cherries are hand-picked by community farmers in the region who grow them on around three hectares of fields. Only the ripe and ready cherries are picked and then taken to the San Diego Mills.

While removing the pulp of the cherries, some of the mucilage is left on. The pits (coffee beans) are then placed on patios (drying beds) where they dry for up to three weeks until they reach the perfect humidity. The honey process is unique and provides each coffee bean with a sweet flavor that is subtly different from all the other beans. The cup profile of Costa Rica Tarrazu San Diego Mills Honey 2021 is exceptional.

Additional information

Weight N/A
1. Select how you want your coffee beans roasted

Cinnamon Roast, New England Roast, American Roast, City Roast, Full City Roast, Vienna Roast, French Roast, Italian Roast
2. Select the Grind Your Coffee Beans

Coarse Grind, Medium Grind, Fine Grind, Extra Fine, Do Not Grind
3 Select weight

1 pound, 5 pounds
REGION: Tarrazú

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    Medium Dark Roast

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    Rich, dark color, this roast has some oil on the surface and with a slight bittersweet aftertaste.

    Dark Roast

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    This roast produces shiny black beans with an oily surface and a pronounced bitterness. The darker the roast, the less acidity will be found in the coffee beverage. Dark roast coffees run from slightly dark to charred, and the names are often used interchangeably — be sure to check your beans before you buy them!

    Light Roast

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    - Light brown in color, this roast is generally preferred for milder coffee varieties. There will be no oil on the surface of these beans because they are not roasted long enough for the oils to break through to the surface.

    Medium Roast

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    - This roast is medium brown in color with a stronger flavor and a non-oily surface. It’s often referred to as the American roast because it is generally preferred in the United States.

    Extra Fine

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    Turkish coffee is essentially very strong coffee with fine grinds in it. Based on that description alone, it’s a no-brainer that this kind of coffee requires an extra fine grind. To give you an idea of size, the coffee grinds should resemble powdered sugar, making it even finer than what’s used espresso. The grinds need to be so fine that some grinders can’t even accommodate Turkish coffee. So, when you’re looking for a coffee grinder, make sure it has the proper settings should Turkish coffee be your coffee of choice.

    Fine Grind

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    For stovetop espresso makers, use a fine coffee grind. A fine grind will be similar in size and feel to that of sugar. It should also be slightly coarser than a grind used for a regular espresso maker. Fine grind is required because of the short time the coffee grind comes in contact with water. Pressure builds up in the espresso maker which forces the water through the fine grinds. If you were to use a coarse grind, the water would not be able to extract the flavor from the beans. Due to this, espresso is the most sensitive of coffee types when it comes to the size of the grind of coffee beans and brewing good coffee. If the grind is just slightly finer or coarser, it can drastically affect the end taste of the espresso.

    Medium Coarse Grind

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    For pour over coffee, the best grind to use is a medium-coarse grind. A medium-coarse grind will be similar in size to a French press grind but less chunky and will feel slightly smoother. If you are using a cone-shaped pour over, then use a medium-fine coffee grind instead. Since there are many different pour over brewers, each one will need a slightly different grind. You may need to experiment a bit more with this method until you find what tastes best for you. Keep in mind: the less time the water is in contact with the coffee grind, the finer the grind should be.

    Coarse Grind

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    Brewing coffee with a French Press requires a coarse, even grind. A coarse ground will look somewhat chunky. Because the coffee is steeped in boiling water, the contact time between the water and coffee is much longer, which requires a coarser grind. Grinding the coffee too coarse will make the coffee weak. Grinding too fine will make the coffee murky and taste bitter.

    Medium Grind

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    Siphon coffee requires a medium grind size between filter and espresso but closer to the filter size. Siphon coffee makers typically use a cloth or metal filter, producing a full-bodied and clean cup. You don’t want the grinds to be too fine that they’ll clog the filter and you don’t want them to be too big. If the grinds are too big, flavor will be lacking as it is a quick brewing process. Learnhow to make siphon coffee.