Stiven Hoyos

Espresso:

• Use 18g of coffee.
• Aim to extract 37 – 39g of liquid.
• Extraction time should be 28 – 32 sec.
• Water temperature: 93 – 94°C.

Filter/Drip/Immersion:

• Start with a ratio of 1:16 (coffee to water).
• Example: If using 20g of coffee, target around 320g of brewed liquid.
• Water temperature: 93 – 94°C.

Pour Over:

• Start with a ratio of 1:16 (coffee to water).
• Adjust coffee amount according to your brewing tool. Example: Using 15g of coffee.
• Bloom: Use 3 times the coffee weight for the bloom. Wait 30-45 seconds. Example: Bloom with 45g of water.
• Pours: After blooming, divide the final brew amount into two pours. Example: Two pours of 97g each.
• Total brew time: Aim for 2:45-3:30 minutes, but focus on taste rather than exact time.
• Water temperature: 93 – 94°C.

Don’t forget to play around with the variables and have fun!

Enjoy

Washed

Cherries are harvested every 15 days and undergo a 14-hour fermentation process in a large hopper. The following day, the cherries are de-pulped, and the seeds are fermented in a tile tank submerged in water for 32 hours.

After draining the water, the remaining mucilage is rinsed off, and the coffee is sealed in bags for 2 hours before being transferred to solar dryers. Depending on weather conditions, drying takes place over 18 to 22 days.

Monkaaba is an initiative in San Agustin led by Esnaider Ortega Gomez and other coffee growers associated with the Los Naranjos group.

They aim to empower smallholder coffee growers by helping them gain autonomy in production and marketing.

Monkaaba assists growers in finding better markets and invests in their knowledge and skills for long-term success.

Esnaider’s inspiration came from his experience as a sample roaster and cupper, where he saw producers struggle with understanding buyer requirements. He felt many producers were overlooked in the specialty market due to a lack of feedback and support.

Through Monkaaba, Esnaider focuses on the well-being of all coffee producers in Huila, hosting cupping sessions and discussions to support growers of all levels. This project is crucial for the future of specialty coffee, fostering producer engagement and understanding while building authentic relationships with roasters.

FOB price: $3.78 USD/Ib

We paid Stiven: $5.60 USD/Ib