Our notes on the world
of specialty coffee

Introduction

We are privileged to work in every stage of the coffee process — from farm to cup.

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Describing coffee

Coffee is like wine. ere’s the gas-station kind that taste like sludge, the critically-acclaimed kind that experts and hipsters alike hail as tasting like bouquets of flowers — and everything in between./p>

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Farm processing

Remember that the coffee we consume is the roasted seed of a fruit. The fruit begins its process of transformation when it is picked from the tree.

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Brewing methods

Chemex was invented by a German chemist named Peter J. Schlumbohm. While living in New York, he was frustrated by the bad coffee served in cafes and restaurants, brewed in automated coffeemakers without any charisma or design.

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Preparation of Filtered Coffee

Before going into detail about brewing, we’d like to cover the core principles of coffee extraction.

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The Allied Farmers Project

Like all small, medium and large producers in Colombia, Pergamino spent many years helplessly riding the roller coaster of international coffee prices.

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What are specialty coffees?

Es importante comenzar por explicar la definición de cafés especiales que utilizamos para poder diferenciarlos de otras calidades.

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Agronomy

The process begins with a seed (the coffee bean itself) planted in sand, where it germinates into a small seedling called a “chapola.”

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Roasting

At Pergamino, we are artisanal roasters. is means several things. First, that we roast in small batches under the careful oversight of a master roaster.

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Extraction Theory

As you can see, behind each cup of coffee is a world of complexity — meaning that we have a huge responsibility at the moment of the final brew.

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History

From elixir of philosophers to outlawed “invention of satan,” coffee’s history is as rich, complex, and full of unexpected twists as one of our finest roasts.

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Dreams Of The Future

We dare to share with you a dream that we have for the future. Colombian coffee has changed a lot in the last 80 years, shifting towards more technical, large-scale cultivation — with widespread use of chemical fertilizers, pesticides, monoculture, and complete exposure (without shade trees).

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Get our Notas de Café booklet along with your fresh coffee.