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Colombian washed coffee is like a white wine - crispy, light and refreshing yet full of flavors.
ABOUT THE FARMER- Andrés, a Biochemical Engineering who's always been marked by his coffee-growing roots, which motivated him to pursue a professional career linked to the coffee world.
He now owns two farms, both in Cauca: one, where he grows varieties such as Geisha, Chiroso, and Papayo, and another with Bourbon Rosado, Geisha, and Sidra. While he's in the process of improving his processing structure and capacity, he has set up cherry collection points in Nariño and Cauca, where the coffee beans are processed to ensure a bigger and standirtisize volume.
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ABOUT Falla Family
The Falla family started growing coffee in the Antigua valley in Guatemala in 1890. The name of the El Tempixque Farm comes from a tree that grows right in front of the farm's gate. Estuardo Falla, the fourth generation of the Falla Family, is leading the family's efforts in coffee since 1992. Estuardo continues the development of El Tempixque focusing on growing mainly bourbon and caturra, with the idea of maintaining the renowned Genuine Antigua cup profile. He's also concentrating on building a team of professionals that ensure the farm will consistently grow in production while always seeking to improve quality.
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WATER SPEC:
Hardness: 70 ppm
Alkalinity: 35 ppm
BREW RATIO (COFFEE TO WATER):
1:16 (e.g., 10g of dried coffee ground to 160g of brewing water)
WATER TEMPERATURE:
95°C / 205°F
CURRENT SETTING:Grind at 6(medium)
*GRIND SETTING SCALE 1 TO 10
1: Very Fine (for turkish coffee)
2: Fine (for espresso)
3-7: Medium (for drip coffee, pour-over, cupping)
8: Coarse (for French press)
9-10: Very Coarse (for cold brew)
