Don Oscar - Espresso from Colombia

Don Oscar - Coffee Info

How we brew this coffee

9 Bar: Maro Code: OIVHKGD

Flow profile: Maro Code: EGBKYGL

A super exciting natural from Oscar Daza in Santander, where you discover new aromas with almost every sip. This coffee benefits from a sufficiently long degassing period (wait at least three weeks, preferably even four). With the vibration pump profile, the coffee needs a little more room (larger beverage ratio) than with the flow profile. The coffee shows extreme puck resistance - it blocks at the beginning, then flows very slowly, then quickly, but consistently. The reward for precise work is a cup that invites you to pause with its balanced structure and extremely complex aromas.

The standard 9 bar profile (vibration pump) convinces us with a beverage ratio of 1:2.2-1:2.3, aiming for 20g in and 44g out in 26-27 seconds. You can play more with the brew ratio here than with the extraction time - the coffee should not be brewed for over 30 seconds with this profile. This recipe scores with aromas of hibiscus, rhubarb, ripe stone fruit, and even a hint of violet, and has a lively, well-integrated acidity structure. Maro Code: OIVHKGD

With the flow profile, we approach 30 seconds (29-30 seconds) and prefer a shorter beverage ratio of 1:2. In stage 1, we choose a flow rate of 4 ml/sec and aim for a faster pre-wetting of the cake (first drops at the latest by 9 seconds), as otherwise the coffee loses its harmonious structure. We brew stage 2 at 8.5 bar - we generally feel that 8.5 bar gives us more balanced cups than the standard 9 bar. Here we are rewarded with clear flavors, fresh and complex acidity of passion fruit and red currants, and a very velvety body. Maro Code: EGBKYGL

Why does the coffee taste the way it does?

The farm is located at an altitude of 1800 meters, where the Castillo variety is grown. The cherries are hand-picked and then stored for 15 hours. A 20-hour anaerobic fermentation follows to enhance the character of the coffee.

Subsequently, the coffee is brought to a pre-drying platform for 18 hours, where the dehydration phase begins. After that, it is taken to mechanical dryers (silos or Guardiolas), where it is carefully dried until it has reached an optimal moisture content between 10.8% and 11.5%.

Why did we buy this coffee?

This enormous variety of aromas, which are not overpowering but stand in optimal balance with the acidity, sweetness, and body, knocked some of us off our feet. “The best purple coffee we've ever had,” says Philipp, for example. It certainly plays a role that Oscar Daza is a very esteemed person in the Santander region. Not least because he was the first to finance his own organic certification, which is usually covered by the association. His entrepreneurial temperament drove him to find his own customers and be free in his decisions.

We purchased this coffee through Ángel Barrera of Belco, who has strongly shaped the company and opened an export firm in Colombia for the company a few years ago. This is to be even closer to the origin of the coffee and to be able to achieve even more with and for producers.

Belco has set itself the goal of shipping about 90% of all green coffees by sailing ship by 2030. Thus, this coffee also arrived in Le Havre using purely wind power, where it was then transported further by land.

How do we roast this coffee?

As a 20 kg batch on our 30 kg roaster. We roast the coffee in 11:40 minutes and develop it for 11% after the first crack. After just half the roast time, we gradually reduce the energy before we reduce the gas completely after 50 seconds into the development time. In this roast, we emphasize the many flavors and the lively, but not excessive, acidity of passion fruit and currant.