Etnia – Cocondo

The last time I reviewed a coffee from Etnia was actually around august last year. So it’s been a while!

I try to buy coffee that I once liked and come back to if I haven’t tried them out in a while. Some of Etnias coffee I have tried before, but Cocondo is actually one that I haven’t tried yet so it was a major reason why I bought it.

I actually got a bit sad when I did my cupping. Out of all three cups (I always cup with at least two other cups of coffee), there was a very bitter and almost dark roast in taste. I did not expect this since it’s a medium-roast, maybe this batch got a bit more color or that I was really sensitive to roast-taste that day. So… I did it two more times but on two other days of course, but I still got the same problem as above. So I didn’t really enjoy it as a brewed coffee. On the other hand, I have an espresso machine and that went great! Great creaminess, great sweetness, and almost almond-like flavor. It was very flavorful as espresso and I would recommend that instead of a brew.

First I’ll cup the coffee which means that I’ll try to find different flavors in the coffee. Just to give you as a reader a hint of understanding of what I go through. I’ll also write how to do a cupping. You can read that below:

When I do a cupping I do the following:

1) Grind 11 g coffee in a medium-coarse grind, I’ll remember the coffee’s fragrances now when it is dry to compare with the let grounds later.
2) Pour 180 g of water at a temperature of 93 degrees Celsius.
3) Let it sit for 4 minutes.
4) Stir 3 times and try to find as many scents.
5) Remove all foam that’s formed on the top.
6) Wait for 6 minutes so the coffee cools down and to let the coffee grounds fall down to the bottom, then I’ll take my first slurp with a deep spoon. The idea is that you will spray the coffee inside your mouth. That way you will be able to easily recognize the tones contained in the coffee.
7) Wait for 6 minutes and do the same procedure, the reason behind step 7 is that it’s the most optimal time for tasting coffee. If the coffee is still good after 12-15 minutes, then it is a high-quality coffee!

Cupping notes for Cocondo:
Almost and cacao.

Information and recipe for the coffee Cocondo:

Origin: Colombia
Variety: Caturra
Producer: Finca Cocondo
Region: Antioquia
Process: –
Altitude: –

Cocondo Review:

This was really too strong in its roast flavor for me. It did not do well as a filter brewed cup of coffee. So the rating of 5.5/10 is a rating for filter brew, but as an espresso, it’s pretty neat. However, this is a pour-over review and I can’t recommend you buying this since it’s quite expensive per kilo. I prefer blends to this one If I have to filter brew it.

Is it worth it as an espresso? Yes and no, there are really good ones you can buy for half of the price but this gives something else that I do like.

Rating: 5.5/10

The rating is only based on taste and quality and is not based on price.



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