Colombian Santa Cecilia, Jerico


454g/1lb bag




Fully washed every two days. Half of the batch ferments in water for 37 hours, the other half for 13 hours. It’s then fully washed, floaters taken out via canals, and sun-dried. Example: Pick on Monday, depulp and ferment at 5pm. Tuesday pick, depulp at 5pm, mixing with Monday’s fermenting batch and changing the water so it’s fresh and doesn’t turn vinegary. Wash Monday and Tuesday’s picking at 7am on Wednesday.

Brewing Instructions

If you are looking for something new to try on your home espresso machine or Moka pot, this would be the perfect choice. However, this light-med roast Brazil still remain some of it acidity that some will find intriguing, other may not be such a big fan. With that said, you are free to brew and enjoy however you like. This would be suitable on your home drip machine or your French Press.

Brewing Method Coffee to Water Ratio Coffee Dose Water  Grind*based on EK43 Time  Temperature
Drip 1:26 84-91g  2.2 liters  7, moderately coarse  Depends on the machine  195-205°F (90.5-96°C)
French Press (2 Cup) 1:17 18-20g  300-350g 11, very coarse  3:00-4:00 195-205°F (90.5-96°C)
Pour Over  1:14 25-27g  350-400g  8-8.5, coarse  2:30-3:30 195-205°F (90.5-96°C)
Siphon 1:14 25-27g  350-400g 7, moderately coarse  1:45-2:20 195-205°F (90.5-96°C)
Chemex  1:15 45-50g 700-750g  8-8.5, moderately coarse  5:00-6:00 195-205°F (90.5-96°C)
Espresso Varies greatly  6.5-20g  21-42g 1-2, very fine  20-35 seconds  185-204°F (85-96°C)

The Producer

 Don Conrado comes from a long line of coffee farmers. He remembers helping his father around the farm growing up and learning the fundamentals of coffee farming. He purchased his current farm, Santa Cecilia, over 46 years ago. The farm then was only pastures and wild forest, but Conrado slowly began growing coffee, lot by lot. Don Conrado and his wife raised 5children on their farm, paying for each child’s education through coffee.