Cafe Imports: Special Feature
Since we received such great feedback on our first special feature, we have done another! This time on Cafe Imports. Another reputable importer of specialty coffee in Australia.
"[Our mission is] to bring to the global market the highest-quality green coffees in the world by sourcing, developing, and innovating at origin while providing sustainable economic development for small-holder farmers with price premiums, traceability, and long-term partnerships. To consistently exceed customers’ expectations of the specialty-coffee buying experience with exemplary service [And] to spread our passion for great coffee and environmental stewardship through accessible education and example from the farm to the roaster, retailer, and ultimately to the cup.
[Our values are] to be engaged and foster creativity in a dynamic industry through a focus on exploring every facet of coffee. To be honest, ethical, and respectful, and remain teachable in the ever-changing world of coffee. Increase the quality of life for those involved—from the tree to the cup—through the commerce of coffee. Decrease our negative impact on the earth through responsible and proactive business practices that emphasise environmental sustainability. Share our passion for great coffee through education and example."
These values are why we and so many of our roasters source from cafe imports. They not only source great coffee, but take care of the whole value chain, especially the farmers who are most susceptible to being taken advantage of.
Explore more here
Pictured: Neftaly Fajardo Salazar
Pictured: Hills of Cauca
About the region: Cauca Colombia
Last time we had two coffees from El Salvador. This time we have two coffees from Cauca, Colombia. Cauca is in central-western Colombia, stretching from the Western Cordillera mountain range to the Pacific Ocean. Ocean winds and elevation result in Cauca being one of the coolest regions of the country. The coffee in this area is grown mostly by indigenous or Afro-descendant communities. Geographically, the region has many features including the Popayan Plateau, many rivers, and the central volcanic mountain range.
"Gran Galope was born after the creation of “Regional Select”, which was our way of highlighting the distinct regional differences we saw coming out of Colombia. We heard from producers that they wanted to sell us more of their coffee, and Gran Galope as a program allows us to buy more and pay more along the larger quality spectrum for high quality coffees from these hardworking men and women in Colombia.
Gran Galope lots are Excelso grade coffees (15/16 screen size) that have been cupped and evaluated for their "workhorse" versatility. These lots are expected to have a balance of sweetness, fruity effervescence, and a foundation of cocoa and/or toffee. Most Excelso Gran Galope offerings are a blend of coffees from between 10–30 smallholder farmers and are traceable to the region. Gran Galope selections from Huila are cupped and purchased in Pitalito; selections from Cauca are cupped and purchased in Popayán; and Nari?o Gran Galopes are cupped and purchased in both Pasto and La Unión."
Producer - 30 Small Holders in Cauca region
Origin - Cauca, Colombia
Roasted by - Legend Coffee Roasters
Altitude - 1400-2000 MASL
Roast Date - 12/10/2023
Variety - Castillo, Caturra, Colombia
Process - Washed
Flavour notes - Nectarine, nougat, walnut
Producer - Neftaly Fajardo Salazar
Origin - Cauca, Colombia
Roasted by - Legend Coffee Roasters
Altitude - 1870 MASL
Roast Date - 12/10/2023
Variety - Castillo
Process - Honey
Flavour notes - Blackberry, caramelised pineapple, cola
Recipes
Espresso - 9 bar Brew ratio - 1:2.3 (dry coffee : espresso liquid) Temp - 94 Deg C Time - 25-30 seconds. *Adjust grind size to achieve the desired time
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Espresso - 6 bar Brew ratio - 1:2.7 (dry coffee : espresso liquid) Temp - 94 Deg C Time - 25-30 seconds. *Adjust grind size to achieve the desired time
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Pourover Temp - off the boil Ratio - 1:16 (dry coffee:water) Bloom - 30 seconds Flow rate - fast *Adjust grind size to achieve desired flow rate |
Aeropress Temp - off the boil Ratio - 1:16 (dry coffee : water) Bloom - 30 seconds Brew time - 90 seconds (including bloom) Press consistently over 15-20 seconds. |
Stove top Ratio - 1 - 8.5 (dry coffee : water) |