THE GRAINS

Origin: Tolima
Producer: Edward Sandoval
Altitude: 1,900 meters above sea level
Variety: Chiroso
Benefit: Washing
Tasting notes: Fragrance notes of tropical tones like mango and pineapple. On the palate, it is a very sweet coffee reminiscent of strawberry candy and currant. Juicy and sweet.

LOT HISTORY

The department of Tolima, in west-central Colombia, is one of the country's main coffee-producing regions, favored by its altitude, ideal climate, and the fertile soil provided by the Magdalena River basin. Located in this area is Finca Canta Ranas, owned by Edward Sandoval, a third-generation coffee farmer with a background in Agro-industrial Engineering and extensive experience in coffee quality control.

After years in the industry, Edward decided to establish his own farm, where he cultivates varieties such as Chiroso, Gesha, Moka, Wush Wush, Caturra, and Bourbon. Thanks to his expertise, his farm has gained recognition in the region. This particular plot is composed of Chiroso, a variety whose genetic origin suggests a connection to Ethiopian lineages, although its arrival in Colombia remains a mystery.

The coffee was selected for its quality by Pergamino Coffee Exporters, a local partner of Mercanta, which works with more than 600 small producers in Colombia. This partnership aims to improve coffee farmers' incomes and promote quality practices in coffee production.

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.

ESPRESSO

IN 18 grams of coffee
OUT 38 grams per cup;
Time of 27-30 seconds.
Coffee boiler temperature 94ºC,

Water pump pressure 6 bar*
*La Marzocco, Mini Line
*Victoria Arduino, Mythos One
*Osmosis water, 100 ppm

FILTER

Soon!