*We roast every Tuesday. All orders placed before Monday 12:00 pm (AEST) will be roasted and fulfilled that Tuesday. All orders placed after that will be roasted the following week.
Country - Colombia
Region - Quindio
Producer/s - Jairo Arcila
Washing Station - On the farm
Processing - Honey (72 hours ferment with peaches)
Varietal/s - 100% Castillo
Altitude - 1500 MASL
Harvest - Sept 2021
Flavour Notes - Peach iced tea, orange, pineapple, caramel
We are branching out into seeing what is happening in the wild-processing coffee scene. We have been tasting over the years and now it seems the standard and control are just getting better and better.
We have hope that the innovation in these processing methods and the lessons learnt can help raise the premiums paid to farmers and, in turn, start creating better profitability and sustainability for them.
This coffee was exposed to a dry anaerobic fermentation for 72 hours, during this fermentation dehydrated peaches and tartaric acid were added. Later, coffee was placed on raised beds mixed with dehydrated peaches below 35 C until ideal moisture content was achieved. This microlot is 100% Castillo. This variety was developed by Federacion Nacional de Cafeteros. It is more productive than Caturra and resistant to coffee leaf rust.
Espresso Recipe: 1:3 ratio
In: 20 grams dry dose
Out: 60 grams beverage weight output
Time: Contact time of 26+ seconds
Filter Recipe: 1:16.5 ratio
In: 20 grams dry coffee
Out: 330 grams brewing water
Time: 2:45-3:15 minutes
