Here's how we brewed unique Colombian coffee grown by an indigenous community in Tolima, and roasted while super-fresh by Brooklyn’s Devoción.
Devoción is a pioneering roaster offering the freshest coffees imaginable. They dry mill their own coffees in Bogata, Colombia, then fly them direct to their roastery, cutting out the typical months-long import process. This lot was grown by the Nasa We’sx indigenous community in the ancestral territory of Planadas, and it’s an excellent reflection of their high quality, complex coffees. We tasted cacao, sparkling wine, a grape acidity, a mellow body, and a smooth finish.
🌎 Origin: Colombia
💦 Process: Double Fermentation Washed
🔬 Variety: Pink Bourbon, Caturra
⛰️ Elevation: 1,700 - 1,900 MASL
🔥 Roast: Medium
Brew Recipe for Devoción Nasa We’sx Indigenous Coffee
Using Stagg X Dripper
Ingredients:
22g of Nasa We’sx Indigenous Coffee
350g of water
200°F
Steps
1. Measure and grind coffee at a medium-coarse setting
Measure out 22g of coffee beans and grind them on a medium setting. We used setting 5.1 on Ode with SSP Burr / 4.1 on Ode with Gen 2 Burrs, which is about 3.1 on Ode with Gen 1 Burrs. Suggested setting on Opus is between 5 and 5.2 - and note that the inner ring was set to 0 at 5 for us!
2. Heat water and rinse the filter
Heat water to 200°F and rinse your filter before putting your coffee grounds in.
3. Pour 50g water for the bloom
Fully saturate your coffee grounds with 50g of water, and allow 40 seconds for the bloom.
4. Continue pouring in four stages
After the bloom, pour to 150g; then when the water is approximately 0.5 in above the bed of grounds, pour to 250g; once water drains halfway, pour to 350g, and agitate with 5-10 swirls after the last pour. The total brew time varies, but we’re aiming for between 3:00 - 4:00 minutes.
5. Decant into your favorite mug and enjoy!
Look out for the incredible flavors of rum raisin, apricot, caramel, and blackberry.
Espresso
Ingredients:
20g of the same coffee
40g of water at 200°F
1:2 ratio
28-32 second pull time
Steps
1. Measure and grind coffee
Measure out 18g of coffee beans.
2. Make sure your espresso machine is at temp.
Water should ideally be at 200°F.
4. Grind your coffee
We suggest a brew time of 28-32 seconds.
4. Pull shot at 9 bars!
Pull your shot at 9 bars with around a 28-32 second pull time.
5. Decant into your favorite demitasse cup and enjoy!
Let us know what flavors pop out in your espresso. We suggest stirring with a small spoon before tasting to integrate all layers of the ‘spro