Summer Coffee Colombia Dilver Rivera Muelas

Summer in the City

Now we can finally get started with our summer coffee 2024...

Experience our Colombia Dilver Rivera Muelas

as filter coffee or refreshing cold brew!

100% Arabica - pure variety - summery fresh in taste - ideal as a filter and for all coffee preparations and a fantastic cold brew.

story

Producer Dilver Mueslas owns the small farm El Hermano. He has been working with coffee all his life and has been a member of ACC for six years since its founding. This property is located 1730 m above sea level and has 2.4 hectares of coffee plantations where Bourbon, Caturro and Castillo are produced.

This naturally processed batch undergoes tank fermentation for 48 hours before being dried in the silo at 28 degrees Celsius. After 16 hours, the drying process is stopped and the temperature is raised to 37 degrees until a humidity of 20% is reached.

Finally, further fermentation takes place in sealed plastic barrels for 24 hours, after which a humidity of 10% is achieved by parabolic drying.

Asociación de Caficultores del Centro del Cauca por la Paz

The ACC Cooperative (Asociación de Caficultores del Centro del Cauca por la Paz) is a non-profit organization founded in 2016 in Piendamó, Cauca. The purpose of the association has always been to improve coffee quality, from the harvest to the commercialization of the coffee, where the improvement of these aspects will have a social impact on the region. We improve the welfare of the peasant families, take care of the environment and try to find peace in our territory.

ACC has 77 members with an average of 1.5 hectares of land located between 1,700 and 2,100 meters above sea level. Each member who has joined is convinced of the power of the associations, whose main goal is to combat poverty and social conflicts in the region. The association supports its members in commercial strategies and plant-related technology. However, each member has the opportunity to decide how they want to process their coffee using innovative fermentations.

The coffee varieties grown by the members are Castillo, Cenicafé, Tabi, Bourbon, Caturra and Colombia.

Most of the drying is done through parabolic and mechanical silos. The association has a warehouse (not owned, but rented) in Piendamó, right next to the coffee purchasing center. In this facility there is a coffee laboratory that has all the equipment necessary for coffee selection and cupping - carried out by a Q-grader. They want to build their own warehouse and headquarters as they grow.

Details

preparation

Hario V60

Coffee quantity: 20g

Water temperature: 91°C

Water quantity: 300ml

Grinding level: medium coarse

Blooming: 30 sec.

Total extraction time: 2:45 min.

Pour in 60ml of water and let it bloom for 30sec, then add 40ml.

Repeat this process twice more until you have 300ml (60ml-40ml-60ml-40ml). Allow the water to run through completely with each infusion.

Hand brewing with the Hario V60 or Iced Filter

Drippster (Cold Drip)

Coffee quantity: 38g

Water quantity: 400ml or 350ml water +50g ice cubes

Drops per minute: 30

Grinding level: coarse

Extraction time: approx. 3 hours

Put the coffee grounds into the Drippster, carefully soak them completely, put the (permanent) filter on top, fill with water (or water with ice cubes).

Then adjust the regulator so that 36 drops per minute drip onto the coffee grounds.

After extraction time, transfer to a container and store in a cool place (up to 2 weeks).

as cold brew in the French press :

1. Coffee beans and water quantity

To get a full-bodied cold brew coffee that is not too weak, we recommend a brew ratio of 1:12. This means that for one part coffee you need 12 parts water. For 800 ml of water we use about 70 g of coffee. Grind the weighed beans on a medium-coarse setting and fill them into the French press pot.

2. Pour water

There are two different ways of doing this: You can either first fill 200ml of hot water (approx. 95 C°) into the French press pot and completely cover the ground coffee with water. Stir briefly and then pour in 600ml of cold water. The hot water causes even more aromas and flavors to be dissolved and your cold brew tastes more intense and strong. This preparation method is particularly recommended if you want to drink your cold brew coffee on ice or with milk. You can also fill 800ml of cold water directly into the pot to get a lighter cold brew. Stir the water-coffee mixture again with a spoon and put the French press lid on the pot, but without pressing down the sieve. Alternatively, you can cover the pot with some cling film. Now put the pot in the fridge to cool down.

3. Wait

After about 12 to 18 hours of extraction time, you can press down the French press sieve and serve your cold brew with ice or neat!

Portafilter machine

Coffee quantity: 18g

Extraction time: 28-30sec

Temperature: 94°C

Pre-infusion: 1 sec.

Water quantity: 36ml

Grinding level: very fine

Ratio: 1:2