Corozal is a coffee with very sweet notes of candied nuts and honey and with a juicy body that reminds us of stone fruit such as the donut peach. The aftertaste is quite tropical, leaving us sensations of pineapple and pink lemonade in the mouth.
Delfín Carvajal, from Finca El Corozal in Garzón, Huila, is an ambitious and talented coffee producer. He placed in the top ten in the Colombia Huila Mágico 2020 competition, and in fifth place in the third edition.
Located at an altitude of more than 1500 meters, Finca El Corozal extends over 3 hectares and grows 20,000 trees, including the Caturra, Castillo and Colombia varieties. Run by Delfín’s brother, Euclides Carvajal, the farm is a family inheritance and since 2004 the two brothers have been working on improving the quality of the coffee.
One of the most interesting projects in which Delfín has been involved has been trying to optimize the drying process of the most special coffees to better preserve their physical and sensory characteristics.
In this way he embarked on a project focused on mechanical drying, for which he had to seek external economic resources for its possible implementation after carrying out various market and financial studies. With the support of the Colombian company Metalcol, Delfín was able to make some technical adjustments to ensure the conservation of the grain during mechanical drying. This innovation achieved approval of the project and the necessary loan, recognizing its potential impact on the country’s economy.
Ongoing audits confirmed the success of the project over time, allowing Delfín to expand its efforts in specialty coffee production.
In addition, Delfín established an association of more than 20 members in the region, promoting the planting of various varieties and the collaborative marketing of coffee. This collective effort not only benefits individual farmers but also contributes to the local economy of the region.
Process
Delfín’s fermentation process for his natural coffee involves 14 hours in cherries, followed by 8-12 days on solar dryers. The process is completed with 32 hours of mechanical drying at 36°C.
At the time of replicating the recipe, there are different variables that can interfere with the final result of your cup, such as the roast date, conservation of the beans, environment, water, etc. It is important to remember that all these factors can have an influence and you may have to make small adjustments to replicate this recipe.
Method: V60
Grinder: Fellow Ode #5
Recommended mineral water: Bezoya
We used 18 grams of coffee for 270 grams of water.
We added the water in 3 pours, 90 grams of water every 45 seconds.
The total brewing time should be 3 minutes.
