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Santa Maria Espresso

 

Santa Maria group lot offers a beautiful balanced clean cup. To achieve this quality, producers meticulously select only ripe cherries, ferment them for 24 hours initially, and then for an additional 36-72 hours after de-pulping. The coffee is then washed and typically dried on patios. Each individual lot included in the "Santa Maria" group has undergone multiple cuppings and meets strict physical requirements, ensuring quality and consistency.


Alberto Vaquiro, the quality coordinator of this area, carefully chooses and combines lots from farmers in the Huila region to create this exceptional one.


These farmers are part of the  program “Productores del Futuro”, which establishes direct and stable relationships with small-scale producers. This provides fair prices and economic bonuses for quality coffee, as well as empower them with resources that will enhance the quality of their crops, and create social programs that open doors to better opportunities for their families.



Santa Maria Espresso

Santa Maria Espresso

Regular price $11.00 USD
Regular price Sale price $11.00 USD
Sale Sold out
Santa Maria Espresso
Colombia
Region Santa Maria, Huila
Farmer Small Holders
Elevation 1650-2000 masl.
Variety Caturra, Colombia, Castillo and Typica
Process Washed
Type Espresso
Flavour Notes Black tea, brown sugar, stone fruits and cinnamon
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Brew Guide

Grind Size

Grind size is important and varies from grinder to grinder. Below we suggest a rating from 1 to 10. 1 = extremely fine, too fine. 10 = very coarse, too coarse.

Pour-Over with Filter (V60/Chemex)

Coffee Grind 6-7

We use 15 grams of coffee with 250 grams of 95 degree water.

Wet the filter with hot water and discard the water.


Pour 40 grams of water onto the coffee to bloom and give the brewer a gentle swirl, wait 30 seconds

Add another 40 grams of water and give it another gentle swirl, wait 30
seconds

Slowly add 85 grams more water and give another gentle swirl

Finally slowly add the remainder water and give a final gentle swirl

The water should filter through and have a flat base of coffee with only
fines stuck to the upper filter wall.

Aeropress (non inverted)

Coffee Grind 5-6

We use 15 grams of coffee with 200 grams of 95 degree water.

Add the coffee to the AeroPress, then pour all the water to the AeroPress and give it a quick swirl with a spoon.

Put the AeroPress plunger into the top of the AeroPress about 1 cm and then pull back slightly to create a vacuum.

Let the coffee steep for 1:30.

Slowly plunge the AeroPress for 30 seconds ending at a total brew time of 2 minutes.

Moka Pot

Coffee Grind 3-4


Depending on the size of the Moka pot will dictate how much coffee to use.

Boil some water in a kettle and warm your element to medium low.

Fill the Moka water chamber to just below the steam spout with your
boiled water, make sure not to cover it.

Place the coffee in the basket and level it off, do not pack it down.

Place the basket in the Moka pot and screw the lid on.

Place the Moka pot on the element and open the lid of the Moka pot.

Let the coffee brew and it will rise to the upper chamber and make a
hissing sound when it is done.

Remove it from the element, close the lid and serve.

French Press

Coffee Grind 8-9


We use 75 grams per litre (depending on the size of your French Press).

Put the coffee on the French Press.

Pour the required amount of 95 degree water and let it steep for 4
minutes.

Use a spoon to break the crust and let the coffee fall to the bottom of
the vessel.

Put the French press lid on and only plunge to the top of the water.

Let the coffee steep for another 5 minutes.

Push down the plunger ¾ of the way, never touching the coffee bed on
the bottom.

Pour your coffee.

Espresso

Coffee Grind 2-3

Depending on your basket size will depend on the amount of coffee to use.

We use 18 grams of coffee to yield about 36 grams of coffee.

Your brew should take between 27-33 seconds to pour according to your taste preference. The longer amount of time the more extracted and possibly bitter it could be. The shorter amount of time could result in under-extracted, lighter body and possibly sour tasting coffee.