Colombia Hermanos Penna
COLOMBIA
HERMANOS PENNA
BLACK RASPBERRY, FUDGE, CLOVE + VANILLA
BEAN DETAILS:
ORIGIN: Inzá, Colombia
PRODUCER: The Penna Family
ELEVATION: 1800-1900 masl
VARIETY: Caturra, Typica, Colombia
PROCESS: Washed / 12-24 hours, dry / 7-14 days on raised beds under parabolic cover
TASTING NOTES: Black raspberry, fudge, clove, and vanilla.
ROAST TYPE: Light
Farm Level
The farms of the Penna brothers occupy a uniquely privileged geographical position within an area with a long and complex history. The Agua Blanca community is located in the Pedregal district in the Inzá region. Because it lies between the snow-capped Huila and the Purace volcano, its lands are fertile with abundant forests. The Inzá area is part of the national archaeological park called Tierradentro. This park is known worldwide for having the largest concentration of monumental underground tombs from the pre-Hispanic era. Inhabited by indigenous agricultural societies from 600 to 900 BC, the area was penetrated by the Spanish in the 16th century. The original inhabitants of the area were displaced, but other indigenous groups—Paeces, Pijaos, Yalcones and Timanaes—put aside their own disputes and united to face the conquerors. Now, the Paece populations that inhabit the region claim its continuity and do not forget their ancestral customs. Over the years, this entire area became a large coffee growing area where community members and day laborers work during the harvest season. The Penna brothers maintain their own farms throughout the year. Cherry is processed for defects, depulped and dried on-site. Parchment coffee is loaded onto a mule for transport or driven to the nearest dry mill. When coffee does not require immediate attention, the Penna brothers focus on growing food for their families and improving the construction of their processing areas or homes. Growing coffee is a family tradition and is one of the most exported agricultural crops next to cut flowers in Colombia. In this iconic area where tradition and ancestral knowledge coexist with new modernization trends, the natural result is a coffee of exceptional quality.
General Brewing Instructions
- Filtered water. Spring water is ideal. Removing chloride, sulfur, and iron is essential.
- A burr grinder. The more even the coffee particles, the better the coffee. Burr grinders, whether manual or electric, will do a better job than "whirly-blade" grinders. Invest in a burr grinder. Your taste buds (and coffee roaster) will thank you.
- A scale. I know using a scale can seem a bit like you're doing something you shouldn't be. Trust me, you can only brew consistently great coffee with a scale. Water and coffee are hard to measure without one.
- Clean equipment. Properly cleaning your equipment is the only way to avoid stale and rancid coffee flavors entering your cup. Please keep your equipment clean. The sooner and more often you clean your gear, the easier it will be in the long run. Add it to your ritual and thank us later.
- Delicious and freshly roasted Color Coffee
- Hario V60 02. Check out Scott Rao's video on how to brew a better pourover than your local cafe does.
- French Press. Check out James Hoffman's video on how to brew a next level cup.
- Aeropress. Check out Tim Wendelboe's video on how to brew an exceptionally easy and delicious cup.
Coffee Faq
IS YOUR COFFEE ORGANIC OR FAIR TRADE?
In many cases, yes. However, our first priority is quality and flavor. Sometimes these priorities align and our producers are certified organic and/or fair trade. We always pay well above fair trade rates (which are quite low and don’t guarantee sustainability or quality).
Often times, the producers we work with are too small to gain certifications. It’s expensive and laborious. Many of our producers are certified organic and fair trade, including many of our producers in Peru, Ethiopia, and Mexico.
WHAT IS THE BEST TIME-FRAME TO DRINK MY COFFEE?
We recommend drinking our coffee within one month of the roast date. Most of our coffees taste best however within 2 - 14 days of roast date.
For espresso, we recommend using coffee that has rested at least 7 days after roast date. This is because coffee gives off CO2 after roasting that can interfere with extraction. One way to get around this is to let your ground espresso dose sit for 30-120 minutes before pulling the shot. Email info@colorroasters.com for more questions about this.
If you are pre-grinding the coffee, we recommend drinking the coffee within one week of grinding.
CAN YOU GRIND MY COFFEE ON WEB ORDERS?
Yes, we can. Please select how you want your coffee to be ground at the time you place your order. Simply click on the arrow beside "Grind" and make your selection. If you need help choosing let us know the brewing method you will be using to prepare the coffee, in the notes of the order. And we will be happy to grind the coffee for you on our commercial grinder.
DO YOU HAVE BREW RECIPES?
These are in the works! We are compiling a bunch and even shooting some video, to help you brew like us at home.
In the meantime...go here: Pour Overs | Aeropress to get some expert advice.
MY COFFEE TASTES WEAK, WHAT'S THE PROBLEM?