Rusty Dog Colombia Chachagüí Light Roast
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Rusty Dog Colombia Chachagüí Light Roast: profile and cup character
Rusty Dog Colombia Chachagüí Light Roast is best understood through its verified roast, sourcing and cup information rather than generic coffee claims. Tasting notes are sensory comparisons, not added ingredients, and will shift with water, grind, freshness and extraction.
The three producers use different drying systems: approximately 24 days in a parabolic dryer, five days of mechanical drying or about 15 days on a patio. Their lots are combined around a shared high-elevation Nariño profile. Brew water, grind, dose and temperature shape extraction, body and finish.
Verified coffee profile
| Roaster / producer | Amparo Maya Guerrero, Juan Francisco Ortiz Sepulveda and Ruby Alida Paguatian Trejos |
|---|---|
| Origin | Chachagüí and Yacuanquer, Nariño, Colombia |
| Roast | Mild / light |
| Process | Natural; ripe cherry, 90–96-hour dry fermentation, rinsing and mixed drying methods |
| Cultivar | Castillo, Caturra and Colombia |
| Elevation | 1,900–2,000 meters |
| Cup profile | Juicy fruit, milk chocolate and candied ginger |
| Available formats | Current whole-bean and ground options shown above |
Producer, origin and processing context
The three producers use different drying systems: approximately 24 days in a parabolic dryer, five days of mechanical drying or about 15 days on a patio. Their lots are combined around a shared high-elevation Nariño profile. Unpublished details remain unassigned.
Brewing and extraction guidance
For filter brewing, begin near a 1:16 brew ratio—about 30 grams of coffee to 480 grams of water. Use a medium grind and water just off the boil, then evaluate sweetness, acidity, body and finish after the cup cools. If the brew tastes thin, sharp or underdeveloped, grind finer or extend contact time. If it becomes bitter, drying or muddled, grind coarser or shorten the drawdown. Change one variable at a time.
Filter coffee
Rinse paper filters, preheat the brewer and pour evenly. A steady drawdown is more informative than chasing an exact time across every brewer. Whole-bean customers can use a consistent Turin grinder to control particle size and repeat a successful recipe.
Immersion and iced coffee
For French press, start near 1:15 with a coarse grind and about four minutes of contact. For iced coffee, brew a stronger hot recipe directly over measured ice so the final beverage keeps enough body after dilution.
Espresso and milk drinks
This coffee can be explored as espresso when a whole-bean option is available. Begin around a 1:2.2 ratio and favor clarity over an aggressively short shot. If the product is supplied only pre-ground, use the grind for its intended brewer rather than forcing it into an espresso basket.
Freshness, formats and selection
Current whole-bean and ground options shown above. Choose whole bean when you want maximum grind control, or select a ground option only when it matches the brewer. Grind size is part of the recipe: coarse coffee suits long immersion, medium particles suit most filter methods, and espresso requires finer, carefully dialed grounds. Pods and samplers, when offered, are convenience formats rather than different coffees.
Keep the package sealed, cool and dry. Degassing begins after roasting, and aroma fades faster after grinding. For flavored coffee, clean accessible grinder surfaces before switching to an unflavored lot.
Frequently asked questions
What does this coffee taste like?
Juicy fruit, milk chocolate and candied ginger. Brew water, grind, dose and temperature will change how strongly each attribute appears.
What origin information is confirmed?
The documented origin is Chachagüí and Yacuanquer, Nariño, Colombia.
How was it processed?
The documented process is Natural; ripe cherry, 90–96-hour dry fermentation, rinsing and mixed drying methods. Processing affects sweetness, clarity, fruit character and how the coffee responds to roast development.
Are the tasting notes added ingredients?
No. Unless the product is explicitly described as flavored, notes such as fruit, chocolate or spice are sensory comparisons created by origin, process, roast and extraction.
Which brewing method should I try first?
Start with filter brewing and use the recipe above as a controlled baseline. Record dose, water, time and beverage yield before changing the grind.
How should I choose a format?
Current whole-bean and ground options shown above. Select whole bean for maximum control, or choose the grind and package size that match your brewer and expected use.
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Green Coffee and Roasted Coffee does not qualify for free shipping. Shipping costs are set by our roaster partners. Coffee orders are shipped directly from the roaster partner.
