Quarterly Roastmaster's Select Coffee Beans
Quarterly Roastmaster's Select Coffee Beans
Have you been interested in our Roastmaster Select Club but were afraid to make the monthly subscription commitment? Here is your solution - the Quarterly Roastmaster's Club! This quarter's offering is: Peru COCLA. See below for more info...
Every quarter our Roastmaster, Jacob Long, will select one of the recent RSC coffees to feature for a limited time. This gives you the opportunity to try one of these rare, limited quantity coffees and see why the Roastmaster's Club is the place to be.
The tradeoff is that the individual selection will be at Market Price which will vary.
Learn MoreAbout this coffee...
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Tasting Notes:1800 – 2100 masl
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Process:Full natural and dried on raised beds
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Region:Konga, Yirga Chefe, Gedeb District, Gedeo Zone, Southern Nations, Nationalities, and Peoples' Region, Ethiopia
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Varietal:Indigenous heirloom cultivars
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Altitude:1800 – 2100 masl
Peru COCLA
In Peru, Central Cooperativas Agrarias Cafetaleras, or COCLA Ltda., is a second-degree cooperative, meaning it’s a larger representative of 21 smaller cooperatives. In total, it represents more than 3,500 coffees-farming families. The group focused on improving the living conditions of its members and has since graduated to focusing on improving coffee cup quality and meeting the business needs of its members.
COCLA is located in southern Peru, in the department of Cusco, near the citadel of Machu Picchu. Most of its members are of Inca heritage. The co-op focuses on serving its communities by investing in the construction of roads and schools and the setup of health posts. COCLA shares that its producers are small, organized farmers who work the land themselves, usually with the support of their families and neighbors. They also take care of the land and alongside coffee grow organic food for themselves. Ninety percent of COCLA producers focus on washed processing, while about 10 percent also prepare honey and natural-process coffees. One hundred percent of COCLA coffees are certified Organic and Fairtrade.
We're so thrilled to share this coffee with you! Remember to leave us a review and add a photo to earn more beans, for more discounts!
Customer Review
Coffee to Water Ratio
Using the correct amount of coffee will ensure that your coffee is brewed to strength, without over-extracting or under-extracting the coffee to compensate for an inappropriate dose. We recommend 2 grams of coffee for every fluid ounce of water used to brew. Weighing coffee is the most accurate way to measure the appropriate dose. If a scale is not available, we recommend 2 heaping tablespoons of ground coffee for every 5 ounces of water used to brew.
Grind Size
Producing the correct particle size in ground coffee is one of the most important steps in coffee brewing. In general, a finer grind will produce a more intense brew and a coarser grind will produce a less intense brew. At the same time, a grind that is too fine will produce an over-extracted, astringent brew, and a grind that is too coarse will produce a weak, under-extracted brew lacking flavor. In pour-over methods, grind size also affects the rate of extraction, as water will pass more slowly through a finer grind, and more quickly through a coarser grind. We strongly recommend burr grinders over blade grinders.
Water Temperature and Quality
Water temperature dramatically affects the extraction of coffee’s flavor during brewing. We recommend brewing with water at 200-202° Fahrenheit for best results. Using fresh, clean, chlorine-free water is essential.
Coffee 101
Discover how to make the most in your cup with our brew blog - Coffee 101. Brewing variations, roast colors, coffee storage, steaming, and so much more. Not just for beginners, this info has gems for all coffee enthusiasts from novice to barista and beyond.