This washed filter coffee is a true labour of love. It has crisp notes of green apple and cashew butter with a subtle hint of tangerine as it cools. We can’t wait for you to try it.
About Finca El Cedro
Walk for an hour down a steep mule track, winding your way through grassy paddocks and swampland to reach the Cuchimba family home and micro-lot farm high in the Colombian mountains.
With over 40 years of experience in coffee production, every member of the Cuchimba family plays a vital role in producing the highest-quality coffee.
Coffee cherries are harvested and then processed using the washed method. The coffee is sorted, soaked, pulped to remove the skin of the cherries and fermented for 26 hours. The coffee dries on waist-high drying racks to allow consistent airflow. When the ideal moisture content is reached, the coffee is bagged, rested and exported to us for roasting.
Why we love this coffee
The family's efforts to ensure the best quality coffee are substantial. Dona Marcelina, the matriarch, shakes and sorts the coffee herself to maintain the highest possible standards.
This particular region has faced challenges due to rebel groups. A significant decrease in violence means growers are now looking for new export markets for speciality coffee. Buying coffee from Colombian farmers in San Antonio, like Finca El Cedro, helps this community rebuild following several years of turmoil.
How to brew Finca El Cedro Filter
For this particular coffee, we love using a Clever Dripper. Use 65g of ground coffee (for grind size think of caster sugar consistency) to 1 litre of water, brewing for 4 minutes before drawing the coffee down. This recipe also works well with a cafetiere.
Meet the roaster
Finca El Cedro was roasted by our Head Roaster, Tommy on Betty, a 1955 Probat drum roaster, lovingly modernised and rebuilt by the team at Extract Coffee Roasters.