Background Story

While coffee farmers that excel in producing and processing excellent quality may seem to handle themselves so effortlessly and with such skill one could suppose they have been doing it their whole lives, this is often not the case in the least. Coffee prized for its sensory characteristics is something relatively new in the grand scheme of things, and most of the people responsible for it were, until recent decades, not doing it or doing it unknowingly.

Rodrigo Perafán has been involved in this quest for several harvest seasons, has only dipped a foot into the water, processing more than half of his farm's production as commercial grade, to mitigate the risk of slow, alternative processing going wrong. After 2 harvests working with Cedro Alto, he plans to process as close to 100% of his coffee as possible as specialty. For him, this means mixed anaerobic-aerobic semi washed and ultra-slow-dried parchment.

Rodrigo Perafán pays attention to every detail. These well-designed racks of shallow drying trays help him fit quite a lot of wet parchment coffee into few square meters, never too deep a layer, to bring down moisture content slowly and evenly without mixing pickings. The little system he uses lets the front of the tray drop to make discharging parchment easier and faster for him and others who help him. Full trays can also be moved up and down depending on how much heat he wants to give them depending on the weather and that tray's drying progress. While many look for quick fixes to stand out on the cupping table, Rodrigo and the rest of the @cafe_huila_crecert producers are investing in long-term relationships through practices that ensure long shelf-life.


Roaster's Thoughts

Usually, washed Colombians have citrus notes. But this coffee, Rodrigo Perafan has a special note which is apple. Having the apple-like tone in the flavour profile, this coffee stands out very unique and special.


How this coffee is roasted

To enhance the flavour profile within the balanced quality, this coffee is roasted light, but towards medium-light.


Basic Information

  • Origin: Colombia
  • Region: Huila
  • Farm: Rodrigo Perafan
  • Altitude: 1,750masl
  • Variety: Colombia, typica, castillo
  • Process: Washed
  • Best Ageing Window: 18-25 days
  • Best as: Pourover Filter, Espresso


How to brew this coffee

  • Espresso: 20g dose, 44g beverage yield, 25s extraction time
  • Flavour Profile: apple, blackberry, dark chocolate
  • Milk: 23g dose, 40g beverage yield, 33s extraction time, 150g milk
  • Flavour Profile: stonefruit, cacao
  • Pourover Filter: 15g dose, 45g water + 30s blooming, 1m 45s extraction time, total 225g water
  • Brewing Method: Chanho-Tornado (Click here to see details of the brewing method)
  • Flavour Profile: apple, blackberry, apricot, cacao


Flavour Spectrum