THE BEANS

Origin: Acevedo and Pitalito.
Producer: Small-scale producers.
Altitude: 1,700 – 1,850 masl.
Varieties: Caturra, Castillo, and Colombia.
Processing: Natural with double fermentation.
Tasting notes: Notes of blackberry juice, Concord grape, and white chocolate. On the palate, it offers juicy, refreshing notes of grape juice and caramel, with a lingering finish and silky texture.

LOT HISTORY

This HCS regional coffee is produced using a natural process, drying the whole cherries with the pulp intact. A double-fermentation protocol is employed, beginning with an aerobic stage and continuing with an anaerobic phase.

The aerobic fermentation adds complexity to the profile, while the anaerobic stage enhances notes of blackberry and other ripe fruits. In the cup, it presents a creamy body and a well-balanced fruit intensity.

Finally, the batch undergoes a cooling process using both hot and cold water to stabilize the coffee and preserve its sensory profile. This coffee is of the Castillo variety and originates from the high-altitude areas of Acevedo and Pitalito, in Huila.

THE RECIPE

At Familia Osorio, we believe in the uniqueness of every coffee. That is why we roast lightly—to highlight the brightness of each origin and allow you to enjoy its full flavor, regardless of the brewing method.

This means these light roasts can also work beautifully as Single Origin espressos, giving you the chance to enjoy the coffee in either style while fine-tuning your recipe with greater precision.

We offer these guidelines to help you develop your recipe, but please keep in mind that the results may vary depending on the machine, grinder, and water* you use.

Familia Osorio recommends allowing your coffee beans to rest properly. Degassing is key to achieving a cleaner, more flavorful cup. We suggest resting espresso coffee for 10 days and filter coffee for at least 14 days. Experiment and discover how the flavor of your coffee evolves.

ESPRESSO

IN: 18 grams of coffee
OUT: 45 grams in the cup
Time: 32–35 seconds
Brew boiler temperature: 93ºC

As an espresso, this coffee yields a very intense and juicy cup. We recommend a long extraction to balance its full potential. The aromas are intense, with notes reminiscent of grape juice and undertones of white wine, accompanied by notes of blackberry yogurt. It leaves a lingering finish with a pleasant, silky texture, resulting in a juicy, sweet espresso.

*La Marzocco Linea Mini / Mahlkönig E65S GbW
*Osmosis-treated water, 100 ppm

FILTER

Method: V60
IN: 20 grams of coffee
Ratio: 1:18
Grind: Medium-coarse
Contact time: Long (3:30 min)
Water temperature: 94ºC (80 ppm)

This coffee produces a very juicy cup. We use a high brew ratio to balance its fruity notes. It features aromas of blackberry yogurt. On the palate, it is juicy, with notes of Concord grape juice and undertones of white wine. It offers a warm, silky texture and a lingering finish.