Jocote is a new farm to us this season and is one we have really enjoyed brewing and profiling. The filter and espresso roasts are different ends of the roasting scale and it has really pushed us to get this to work as we wanted. If you are looking for vibrant, juicy filter or a developed single estate, single-origin coffee, this may well be worth a look, whilst it’s here!
Farm: El Jocoté
Owner: Andres Godolfredo Cano
Town: San Antonio Huista
Varietal: Caturra, Catuaí, Pache
Processing: Washed, sundried on patio.
Size of Finca:1.3 Hectares
Coffee produced: 1,170KG average
Elevation:1,475 – 1,525 mts
Temperature:18 – 24ºC Avg
Water Supply: Natural water
Shade Trees: Inga, Gravilea and fruit trees
Roast : Light filter
In filter: Aromatics Citric meets savoury | Body: Creamy| Acidity: Winey, cranberry, Citric|
Bright juicy and opening up into Green grapes, a touch of stonefruit sweetness, with a dry citrus finish.
Recipe: 60g per litre and up. This coffee works best with soft water.
Andres is a second-generation coffee farmer. At Jocote, they typically do 3 passes of hand-picking during the harvest. To ensure quality, coffee is picked only when ripe and then pulped on the day of picking. Cherries are fermented between 24& 36 hours dependent upon the temperature and then dried on the patio for 5-10 days.
THOUGHTS FROM THE PRODUCER:
“As a child, it was a-given to become a coffee farmer. I tried so hard to reach this dream so much so that once I could have bought my farm I worked from 6 am to 6 pm. This was to make my dreams come true. Together with my workers we smiled and made friends on the ground”, Godolfredo explains.
WHAT DOES THE FUTURE HOLD?
“Coffee is my passion and a part of my life, I don’t mind investing in it in order to see my plants grow healthy. I want to continue working with coffee while I can and also help the new generation to do so”, tells Godolfredo.