THE GRAINS
Origin: Sanctuary
Producer: Small producers
Altitude: 1,400 - 1,600 meters above sea level
Variety: Castillo & Caturra
Benefit: Washing
Tasting notes: A fruity citrus fragrance reminiscent of lemon. It's a honeyed coffee with caramel notes, silky and clean in body.
HISTORY
This coffee originates in the municipality of Santuario, Risaralda Department, in the central region of the Colombian Andes. It is cultivated at an altitude between 1,400 and 1,600 meters above sea level and belongs to 38 farms owned by a total of 34 coffee growers.
Its processing involves washing and sun drying in silos, and the washing method is a traditional channel; with a 24-hour fermentation and a drying time averaging 7 to 12 days.
THE IMPORTER
The importer is our friend Mateo from XORXIOS. He's a green coffee importer based in Galicia. In our opinion, he's one of the best people we've met in this small world of specialty coffee.
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.*
FILTER:
IN 15 grams of coffee
OUT 255 ml in cup
Fine Grinding
45-second pre-infusion: 75 grams of water
2 pours of 105 grams each.
Time between vertigo 30 seconds.
Average Flow
Water temperature : 93 degrees.
ESPRESSO:
IN 18 grams of coffee
OUT 36 grams per cup;
Time of 25-27 seconds.
Coffee boiler temperature 92.5ºC,
Water pump pressure 7 bar
*La Marzocco, Linea PB
*Victoria Arduino, Mythos One
*Osmosis water, 130 ppm
