UBA Family
UBA Family
Colombia, La Milán, Calarcá, Quindio
Aromen
Banana
Ripe strawberry
Milkshake
Kaffee details
- Prozess:Banana macerationMethode zur Aufbereitung des Rohkaffees
- Varietät:CastilloKategorie der Bohnensorte
- MASL:1400mmHöhenlage des Anbaugebiets
- Harvest:2025Zeitraum der Ernte
UBA FAMILY
Julio César Madrid comes f om a family of coffee growers with three
generations of tradition in coffee cultivation. He has dedicated his life to
managing the family farms and seeking innovation in the production of
specialty coffees. His experience and knowledge have been key to
developing unique fermentation processes tailored to each coffee variety.
The coffee growers at Café Uba work with deep respect for the land and
the coffee crop. Thanks to their dedication and expertise, the company has
optimised the quality of its harvests and gained recognition in the specialty
coffee industry. Through the joint efforts of the Madrid family and their
team of coffee growers, Café Uba continues to evolve, positioning itself as
a leader in high-quality coffee production in Colombia and
worldwide.
PROCESS
Harvesting Method: Manual selection of ripe cherries.
Fermentation Process: 48 hours of oxidation in cherry. Coffee is heated to 40°C before pulping.Fermentation in a bioreactor with banana maceration for 72 hours.
Drying Method: Solar drying until 30% moisture reduction, followed by mechanical drying in a silo.Storage: 20 days for grain stabilization.
Transparenz
- Free on truck:21,31 € / kgFarmpreis + Fracht / Zoll / Versicherung
- Free on board:18 USD / kgFarmpreis + Kosten bis zur Verfrachtung
- Farm gate (€):Direkter Verdienst der Farm (€)
- Farm gate (loc.):15 USD / kgDirekter Verdienst der Farm (lokale Währung)
UBA Family
Colombia, La Milán, Calarcá, Quindio
Café Uba was founded in 2014 with the vision of creating something different from traditional coffee businesses in Colombia. On the three farms Riviera, Mil‡n, and Buenos Aires diverse coffee varieties are grwon and innovative fermentation methods are used to produce high-quality specialty coffees.
Fermentation and drying are carefully controled, ensuring the best process for each variety. Thanks to this and the excellent environmental conditions of the farms, national and international quality awards have been won and they have been recognised in barista championships worldwide.
The farms, located in Risaralda, Colombia, cover over 200 hectares with around a million coffee p lants and more than 20 varieties. The unique combination of young, nutrient-rich soils, cool mountain air, and extended fruit maturation allows the coffee to develop complex and distinctive flavours.
Café Uba was founded in 2014 with the vision of creating something different from traditional coffee businesses in Colombia. On the three farms Riviera, Mil‡n, and Buenos Aires diverse coffee varieties are grwon and innovative fermentation methods are used to produce high-quality specialty coffees.
Fermentation and drying are carefully controled, ensuring the best process for each variety. Thanks to this and the excellent environmental conditions of the farms, national and international quality awards have been won and they have been recognised in barista championships worldwide.
The farms, located in Risaralda, Colombia, cover over 200 hectares with around a million coffee p lants and more than 20 varieties. The unique combination of young, nutrient-rich soils, cool mountain air, and extended fruit maturation allows the coffee to develop complex and distinctive flavours.
Brewguides
Vorbereitung
- Filter: z.B. Kalita
- Kaffee: 15g
- Mahlgrad: 24 Klicks (bei einer Commandante C40)
- Wasser: 260 g (benutze möglichst weiches Wasser, wir empfehlen einen TDS von 85-100 ppm)
- Temperatur: 93 - 96°C
Zubereitung
2nd Pour: 0:45 min — 120g
3rd Pour: 1:05 min — 190g
4th Pour: 1:45 min — 260g
Brühzeit: 2:20 - 2:45 min
Vorbereitung
- Filter: Aeropress
- Kaffee: 15g
- Mahlgrad: 24 Klicks auf bei einer Commandante C40
- Wasser: 230 g (benutze möglichst weiches Wasser, wir empfehlen einen TDS von 85-100 ppm)
- Temperatur: 93 - 96°C
Zubereitung
Drei mal umrühren
0:20 min — 230g
Setze den Plunger ein und ziehe ihn gleich nach oben um ein Vakuum zu erzeugen.
1:15 min
Drücke den Plunger langsam bis 1:45 durch. (Wir empfehlen den Plunger nicht ganz durchzudrücken, da die letzen Reste eher bitter schmecken und so den Geschmack trüben.)