Colombia - Cota Coffee Finca Kodu Coconut CF
Colombia - Cota Coffee Finca Kodu Coconut CF
Colombia - Cota Coffee Finca Kodu Coconut CF
Colombia - Cota Coffee Finca Kodu Coconut CF
Colombia - Cota Coffee Finca Kodu Coconut CF
Colombia - Cota Coffee Finca Kodu Coconut CF
Colombia - Cota Coffee Finca Kodu Coconut CF
Colombia - Cota Coffee Finca Kodu Coconut CF
Colombia - Cota Coffee Finca Kodu Coconut CF
Colombia - Cota Coffee Finca Kodu Coconut CF
Colombia - Cota Coffee Finca Kodu Coconut CF

Colombia - Cota Coffee Finca Kodu Coconut CF

55.00 Sale • Save

bounty chocolate, caramilized coconut, pecan nuts

Weight 100 Grams
Roast Profile Filter | Espresso
Grind Option Whole beans

Producer: Juan Guillermo Misteli, COTA Coffee
Farm: Finca Kudo 
Location : Timana, Huila 
Variety: Castillo
Process: Washed - Coconut Co-Ferment
Altitude: 1,800 masl

Fermentation ▪▪▪▫▫
Sweetness ▪▪▪▪▪
Acidity ▪▪▪▫▫
Roast ▪▪▪▫▫

COTA Coffee was founded to showcase the full extent of Colombia’s extraordinary coffee. Working directly with producers across the country’s various coffee-growing regions, COTA connects roasters with thoughtfully sourced lots that showcase the breadth of Colombia’s terroir.

So COTA seeks out coffees distinguished by exceptional flavor, careful processing, social impact, and long-term potential, ensuring each lot reflects both its origin and the people behind it. Alongside its curated seasonal selections, COTA also collaborates with roasters to source coffees tailored to their preferred profiles, helping them discover offerings that are uniquely their own.

Transparency guides every step of the journey. From harvest and dry milling dates to packaging information, COTA provides complete traceability so roasters understand the freshness and provenance of every coffee they receive. Built on collaboration, openness, and a deep respect for Colombian producers, COTA continues to create meaningful connections between origin and roastery, one exceptional coffee at a time.

- Ready your brewing tools ahead.
- Keep your coffee gear and containers clean.
- Decide and adjust your grind size based on:
— Your coffee’s roast date
— Your brewing method
- Be consistent with water quality and measuring weight, ratios, and time.
- Remember!
— Let your palate help you personalize the best recipe for you.
— Brew often and have fun!

More about Brewing here.

FOR FILTER

HOW TO BREW:

Before the first pour
• Prepare a dose of 15 grams of coffee.
• Heat water to around 91 - 93 degrees Celsius.
• Pre-wet the paper filter on the dripper & dispose of the water in the server.
• Grind the coffee to about 650 to 750 microns.
• Place the coffee grinds onto the pre-wetted paper filter on the dripper.

For the first pour and bloom.
• Pour 40 ml in a circular manner.
• Let the coffee bloom until 30-40 seconds.

For the second pour.
• Continuing in a circular manner, pour 70ml more, until110 ml, by 1 minute and 10 seconds.

At the third pour and onto the last & fourth pour.
• Still in circles, pour the next 70 ml to make 180 ml within 2 minutes.
• For the last pour, focus at the center until 225 ml.
• Dripping should complete within 2 minutes to 3 minutes and 20 seconds.

After the last pour.
• If the water drains either slower than 2 minutes 40 seconds to 3 minutes and 20 seconds, consider adjusting your grind size.
• Dispose of the coffee grounds & the paper filter responsibly.
• Pour the brew into your favorite cup — and enjoy your coffee!

FOR ESPRESSO:

  • DOSE: 18 to 20 grams 
  • YIELD: 32 to 36 grams 
  • TIME: 22 to 26 seconds
  • RATIO: 1:1.8 - 1:2
  • TEMPERATURE: 90°C - 92°C

MILK RATIO SWEET SPOT:

DOSE

  • 90ml cup: 18-20 grams
  • 120ml cup: 18-20 grams
  • 150-180ml cup: 18-20 grams
  • 210-240ml cup: 18-20 grams

YIELD

  • 90ml cup: 40 mL (split shot)
  • 120ml cup: 20-24mL
  • 150-180ml cup: 22-28mL
  • 210-240ml cup: 30-32mL
  • TEMPERATURE: 90°C - 93°C

You might also like