Wood's Roastery - Colombia Cauca

Colombian Caoca: naturally fruity not fusion breed: Colombia Castillo processing: dried special processing region: Caldone, Caoca altitude: 1600 meters size: 250g cup hints: green apple, dried apricot, chocolate with nuts coffee preparation guide – WOODSV60 hot: coffee amount: 20 g (strong) / 18 g (light) amount: 230 ml (one cup) preparation time: 3–4 minutes method: use medium grind coffee, rinse filter, add coffee, wet with 40 g water at 93° Celsius for 30 seconds, then pour gradually until 260 g water, and stir gently. V60 cold: coffee amount: 25 g (strong) / 20 g (light) amount: 300 g (one cup) preparation time: 2:30–3 minutes method: rinse filter, add 180 g ice, then coffee, wet with 40 g water at 93° Celsius for 30 seconds, then pour until 160 g water, and stir gently. espresso: coffee amount: 18 g yield: 36 g extraction time: 30–33 seconds grind size: espresso (200–400 microns) temperature: 93° Celsius pressure: 9 bar water type: contains 50–100 parts per million of magnesium and calcium method: use espresso-specific coffee ground finely and evenly, set machine to 93° and 9 bar, extract for 30–33 seconds to get 36 g. chickpeas date: 5/5/2026