Amucafé · Washed
Community lot · Cuchilla de San Juan
- Roast approach: Washed Castillo and Caturra, sweet rather than bright. A medium filter roast gives the caramel and brown sugar room to develop and keeps the peach. One step further and it works as a sweet espresso component.
- Watch for: This is an 85-point community lot, not a high-acid microlot. Too light and the sweetness stays bready. If the peach drops out and only flat chocolate remains, development has gone too far.
About this Coffee
Amucafé is a washed community lot from the Cuchilla de San Juan cooperative in Belén de Umbría, Risaralda, at 1,600 metres. The lot takes its name from the women's group inside the cooperative. They select coffee from member producers and commercialise it in their own name.
The same group runs the compost beds beside the mill. Coffee pulp that used to wash into local streams is turned into fertiliser and returned to nearby farms. Today they process about 10% of the available pulp.
This offering is a Castillo and Caturra blend. Lot 3A11.
Identity Sheet
Amucafé composts coffee pulp in worm beds at Cuchilla de San Juan and returns it to nearby farms. About 10% of the available pulp is processed today.
Ready to roast?
Cupped by Diana Betancur for Origin Bridge. Selected in Colombia.
