Finca La Ilusión is our home and laboratory in Colombia. The project began in 2007. Our challenge: to transform a commodity- grade coffee farm into a specialty coffee farm.
To achieve this, we replanted the coffee groves with the Castillo variety. We applied a lung pruning technique (cutting the coffee plants back to about 40 cm from the ground) in those plots with red and yellow Caturra variety trees. We introduced The cultivation under shade of bananas and fine timber trees is a fundamental factor in the production of the highest quality mild coffee.
Finally, we adjusted aspects of the processing and modified the drying. We now use parabolic beds, achieving more homogeneous drying and avoiding the effects of sunscald (coffee beans). open and excessively dry parchment).
We believe in a different kind of harvest. Respect and care for every detail, and the satisfaction of a job well done, are what drive us to carry out this project.
THE GRAINS
Origin: Quindío, Colombia
Roast: Espresso
Altitude: 1,650 meters above sea level
Variety: Castle
Benefit: Washing
Tasting notes: Buttery body. Soft and sweet fragrance of red fruits. On the palate, persistent caramel notes with a sweet and balanced finish.
THE RECIPE
We offer these guidelines to help you develop a recipe, but keep in mind that it may vary depending on the machine, mill, and water you use.*
Washing:
IN 18 grams of coffee
OUT 40 grams per cup;
Time of 27-29 seconds.
Coffee boiler temperature 92ºC,
Water pump pressure 7 bar
*La Marzocco, Linea PB
*Victoria Arduino, Mythos One
*Osmosis water, 130 ppm
