V60 Recipe | Colombia Akumajaa

In this post, we bring you a new V60 recipe to brew a classic, silky and sweet cup of coffee. Our new washed Colombia Akumajaa  is well-balanced, round with a touch of acidity with notes of toffee, lemon and chocolate.

The recipe

  • Dose: 19 g
  • Water: 304 g
  • Temperature: 94ºC
  • Grinde size: Medium (9 in our EK43)
  • Time: 3:10 seconds
  • Ratio: 1:16


4 pours of water using 76 g each one.

  • @00:00 add 76 g of water and stir well the coffee to make sure all the particles get wet.
  • @00:30 add another 76 g of water.
  • @01:00 add 76 g of water.
  • @01:30 add 76 g of water to a total of 304 g.
  • @03:10 total extraction time.
  • Your coffee is ready to drink.

TDS: 1.25% with a total extraction of 20%

Recipe using Hario V60 and Mählknonig EK43.

The coffee

The Asociación de Caficultores del Centro del Cauca por la Paz (ACC), founded in 2016 in Piendamó, Cauca, is a non-profit cooperative dedicated to cultivating high-quality coffee. It has 77 members who cultivate an average of 1.5 hectares. ACC seeks to improve the lives of families, protect the environment, and promote peace. The association offers assistance with commercial strategies and farming technologies. They also have a coffee lab equipped with all the essential tools for selection and cupping, conducted by a certified Q-Grader.

We hope you love it. We will see you soon.

Leave your comments

We’ve created this recipe to help you improve your experience enjoying our beans, but remember that coffee is not an exact science, so we invite you to experiment yourself and, if you feel like, let us know your feedback.

Discover more recipes, news and practical advices to enjoy specialty coffee and chocolate bean-to-bar.

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