The Story -
AMACA (Asociación de Mujeres Productoras Agropecuarias del Cauca) is a group of women producers located in El Tambo, Cauca, Colombia that was formed in 1999 by 80 women from El Tambo, in Colombia’s Cauca department. Now AMACA is 140 smallholder members strong, all women farm owners and heads of household—and their coffees are fantastic. All of the members derive their livelihood and the livelihoods of their families from the cultivation and production of coffee. In 2008, AMACA partnered with the Ministry of Agriculture, the governor of Cauca, and the municipality of El Tambo to increase the production and quality of coffee on 80 members’ farms. In 2010, the organization “Social Action” supplied 22 farms with new wet mills and processing tanks. Today, 140 active members from three different villages across the El Tambo municipality make up AMACA.
Nerdy Coffee Stuff -
The smallholder farmers that make up AMACA have between 1 and 3 hectares of land each, with an average of 5000 trees per hectare. Coffee cherries are picked only when fully ripe, before being de-pulped on the same day. Most processing is done on site at the farms. Coffee is fermented and washed immediately, and finally dried on raised beds inside of parabolic driers.
This is a macro-lot of coffee. Several high-quality microlots scoring between 86-88 from several producers within AMACA were cupped separately, and then blended together create an expressive, yet consistent coffee.
We bought this coffee from our friends at Cafe Imports, who pay an added premium to the women producers that they work with. We paid $3.20 per pound, and cupped it at an 86.5.
- The commodity price for coffee when we purchased this was $1.20
Brewing Information -
Filter Coffee - Aeropress
(inverted Aeropress) 25g in - 175g of water - dump the water in quickly and stir five times - flip and press at 1:20 - finish at 1:30-1:40 - at 200g of bypass water to dilute
This coffee tends itself really, surprisingly well to a bypass brew through the aeropress. The concentrated initial brew creates an incredibly sweet, creamy coffee with lots of sugar browning notes, and a heavy body. Diluting it to roughly a 1:15 ratio, brings balance to the brew and starts to showcase this really juicy red apple acidity. We’ve also been digging this coffee on batch brew, where we have found some juicy blackberry, as well as caramel and brown sugar.
20g in - 42g out - 28 seconds
This coffee makes a creamy, juicy espresso and works well with or without milk. Without milk, think redcurrant, comforting chocolate and a thick, creamy body. With milk, it tastes almost like a chocolate chip cookie!