Eli Hueje and his family own a farm called La Albania in Planadas, Tolima. They mostly grow caturra and are ASOPEP members. ASOPEP is the local cooperative which they joined in 2015 to help find better markets for their coffee. With help of the cooperatives training program he started to specialize in producing specialty coffee. In 2018 he entered his first microlot into a regional coffee competition and got the 2nd place. That was the last bit of motivation he needed to devote himself to produce only specialty coffee.
This lot of caturra comes from one of the highest places at his farm, around 1950 meters above sea level. This is about the highest altitude where coffee can grow. After picking and hand sorting by Eli and his family the cherries are stored inside grainpro bags to have a first fermentation for 48 hours. After that they are pulped, washed and left to dry on raised beds.
Country | Colombia
Region | Tolima
Producer | Eli Hueje
Variety | Caturra
Process | Washed
A recipe for the perfect espresso depends on a lot of parameters: machine, grinder, water, filter basket, coffee beans etc. In our bar in the Hague we take the following recipe as a starting point:
19 grams of coffee for an output (yield) of 45 grams of espresso (double espresso). The brewing temperature is 92,5 degrees °C and we brew our espresso’s with 7 bar instead of the regular 9 bar, just because we discovered that we like our espresso better this way. We aim for 25 seconds extraction time.