Specialty grade · SCA 80+
Coca Coffee Caicedo Classic Med/Dark Whole Bean
Origin, process and SCA score are listed in the details below.
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Not everyone wants something on the kitchen counter that says COCAINE in large letters. Fair enough. Coca Coffee is the same Colombian coffee, from the same farmers, for the same reason — under a name you don't have to explain to house guests.
Coca is the Andean name for the leaf, from the Quechua kuka. It's the crop we exist to help replace with this one. That's the joke, and it's also the entire point.
The Caicedo Classic comes from Caicedo, Antioquia — officially the first non-violent municipality in Colombia. The town earned that title in 2002 defending this very harvest: residents linked arms across the road at the El Vaho bridge, unarmed, and turned armed groups back three times.
- Flavor Profile: Caramelization, dark chocolate, yellow fruits, honey, and vanilla
- Roast Level: Medium-Dark
- Origin: Single-Origin from Caicedo, Antioquia, Colombia
- Altitude: 1,950–2,100 m
- Process: Washed
- SCA: 84+
Start at roughly 60g of coffee per litre of water (about 2 tablespoons per 6oz cup) and adjust to taste.
Water just off the boil, 195-205F. Grind coarse for French press and cold brew, medium for drip and pour-over, fine for espresso.
Store the bag sealed at room temperature, away from light. Grind just before brewing where you can.
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“…this is amazing and the best coffee I’ve ever had…”
“The medium roast has a great taste to it, as well as the caffeine that I so desperately desire!”