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Amaca Association, Colombia, Washed

DARK CHOCOLATE. PLUM. CHERRY COLA. SOUL MAMA. Cooperative: Amaca Association Region: El Tambo...


DARK CHOCOLATE. PLUM. CHERRY COLA. SOUL MAMA.

Cooperative: Amaca Association

Region: El Tambo, Cauca,

Country: Colombia

Variety: Castillo / Caturra / Colombia

Process: Washed

Altitude: 1750m

 

AMACA is a firm favourite with the girl gang at the roastery, where we’ve been living for the delicious natural cola, sweet black cherry and super dark chocolate flavour notes - there’s really no bad time to brew up AMACA, she always proves herself to be a welcome treat. 


 

About the Amaca Association...

 The AMACA (Asociacion de Mujeres Productoras Agropecuarias del Cauca) is a group of all-women producers located in El Tambo, Cauca, Colombia that was formed in 1999 by 80 women from El Tambo, in Colombia’s Cauca department.

Now AMACA is 140 smallholder members STRONG with all women farm owners and heads of household.

All of the members support their families via the cultivation and production of coffee. In 2008, AMACA partnered with the Ministry of Agriculture, the governor of Cauca, and the municipality of El Tambo to increase the production and quality of coffee on 80 members’ farms.

A premium is paid to AMACA above the value of the coffee itself to support their goals and aspirations as a group. Their mantra is simple: to improve the quality of life for their members and their members’ families. These premiums can help them to accomplish these goals and in turn, support this passionate and strong-willed group of women in their love for and livelihood of quality coffee. BRING IT LADIES!

Read about Cheek to Cheek our Women's Empowerment Initiative that this coffee is part of.

Need Help with Grind Choices? Check out our quick help guide.

Our Roasting and Shipping Information.


Our favourite way to brew this coffee at the roastery:



V60 Brew Guide

For us, the total brew time was around 5 minutes, but for this method, brew time isn’t the focus- the idea for this recipe is based on the 40%/60% method invented by Tetsu Kasuya, a Japanese barista, who won the 2016 World Brewer’s Cup with this method. The first 40% is poured across the first two pours, these first two pours decide the balance of acidity and sweetness, the remaining number of pours decide the strength of the coffee. Brewing in this manner brought out some really delicious natural cola, sweet black cherry and super dark chocolate notes.

25g medium-coarse ground coffee
400g water*
We brewed ours at 89°

Step-by-Step
1. Pre-wet the filter and pre-heat the V60, pour the 25g of coffee in.
2. Tap either side of the V60 to flatten the coffee bed.
3. For the bloom, aim for about 80g of water, making sure all the dry grounds are covered.
4. Once the water has completely drained from the bloom, pour an additional 80g of water in (160g total).
5. Once your second pour has completely drained, pour an additional 80g water in (240g total)
6. Once your third pour has completely drained, pour an additional 80g water in (320g total)
7. Once your fourth pour has completely drained, pour an additional 80g, bringing the total to 400g.
8. Once the water has completely drained, drink up!

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