COLOMBIA TRES CIELOS CO-FERMENTED CIDER.
THE GRAINS
Origin: Huila
Producer: Marlon Rojas
Altitude: 1,850 meters above sea level
Variety: Cider
Benefit: Washed Co-Fermented
Tasting notes: A fragrant aroma with notes of mango, melon, and white sugar. On the palate, it's a very sweet coffee with hints of candy and raspberry. Honeyed acidity with a creamy body and a lingering finish. Top-notch.
LOT HISTORY
Coffee produced by Marlon Rojas at the Tres Cielos farm. Marlon is a third-generation producer with a strong passion for the sensory world, holding Q-Grader certification and the title of current Colombian Coffee Tasting Champion 2025.
After careful manual harvesting, the cherry undergoes oxidation for 24 hours. Next, the coffee is pulped, removing the outer husk, and left to ferment aerobically again with the mucilage.
The mucilage is also co-fermented with fruit musts of melon (60%), watermelon (20%) and strawberry (20%), and a thermal shock is performed with water at room temperature to highlight attributes and stop microbial movement in the coffee.
THE RECIPE
At Familia Osorio, we believe in the uniqueness of each coffee. That's why we roast lightly to accentuate the brilliance of each origin, so you can enjoy its full flavor using any brewing method.
This means that these light roasts also sometimes work as Single Origin espressos, allowing you to enjoy the coffee in both methods by experimenting with its recipe more precisely.
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.*
The Osorio family recommends properly resting your coffee beans. Degassing is important for achieving your cleanest and most flavorful cup. We recommend resting your espresso coffee for 10 days and your filter coffee for at least 14 days. Experiment and discover how the flavor of your coffee evolves.
FILTER
RATIO: 1/16
Water temperature 94 ºC Water 80 ppm
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