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25th Anniversary Coffee - Colombia
25th Anniversary Coffee - Colombia
Regular price
£21.00
Regular price
Sale price
£21.00
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per
Shipping calculated at checkout.
Origin : Colombia
Tasting Notes : Lychee, Blackberry Compote, Cardamom, Crème Brûlée & Magnolia
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Description
Description
To mark our 25th anniversary, we wanted a coffee that truly stood apart, one that reflects the level of quality and dedication we've championed since day one. We chose to work with Finca Cultivares in Huila, Colombia and producer Santiago Noriega, whose ambition and willingness to experiment with processing consistently pushes what's possible in the cup. This Pink Bourbon does exactly that, an exceptional, layered coffee with a complexity of flavour that rewards close attention, from lychee and blackberry compote through to cardamom, crème brûlée and magnolia. It's a coffee that stands out from the crowd, and a fitting way to celebrate 25 years of seeking out the exceptional.
Finca Cultivares is a specialty coffee farm in Huila, Colombia, owned and operated by Santiago Noriega. Situated in the country's high altitude coffee growing region, the farm specializes in rare varieties and innovative processing, with a small, hands on team overseeing every stage of production. Quality, traceability, and environmental responsibility sit at the core of its approach.
For this lot, ripe cherries are hand harvested and floated to remove defective fruit, then undergo a sealed 80 hour anaerobic fermentation followed by a 24 hour oxidation rest in an opened tank. The coffee is then parabolically solar dried for 22 days. This multi stage process results in a complex, tropical and nuanced flavour profile.
Process
Anaerobic Natural
Variety
Pink Bourbon
Altitude
1650 masl
Region
Huila
Producer
Santiago Noriega
25th Anniversary Coffee - Colombia Finca Cultivares
To mark our 25th anniversary, we wanted a coffee that truly stood apart, one that reflects the level of quality and dedication we've championed since day one. We chose to work with Finca Cultivares in Huila, Colombia and producer Santiago Noriega, whose ambition and willingness to experiment with processing consistently pushes what's possible in the cup.
Filter Brewing
What you'll need:
15g Coffee (Medium-fine Grind) per 250g Water
V60 Dripper
Filter Papers
Digital Scales
Mug or Carafe
Coffee Grinder
Kettle (Ideally one with a gooseneck)
Step-by-step:
1. Rinse your filter paper and then empty your carafe.
3. Grind your coffee so it's fresh.
2. Add coffee to your filter and gently shake to flatten the bed.
3. Bloom. Pour 50g of hot water over the grounds, swirl and wait 30 seconds.
4. Pour to up to 150g at 1 minute, then the remaining water by 2 minutes.
5. Give the brewer a little swirl, aiming for the total brew time to be 2.5 to 3 minutes.
6. Enjoy!
If you'd like to mix things up, try a Clever Dripper.
Mastering a Cafetiere
What you'll need:
15g Coffee (Coarse Grind) to 250g Water
Cafetiere
Digital Scales
Coffee Grinder
Kettle
Step-by-step:
1. Pre-heat your cafetiere so it's up to temperature.
2. Add coffee and begin pouring the hot water into the cafetiere in a circular motion.
3. Stir the top later gently to break up the top later.
4. Place the lid on without pushing down the plunger. Leave to brew for 4 minutes.
5. Plunge slowly and steadily to the bottom.
6. Serve straight away!
If you'd like to step out of your comfort zone, try an Aeropress.
Dialing in Espresso
What you'll need:
18g Coffee (Fine Grind)
Espresso Machine
Digital Scales
Coffee Grinder
The Golden Ratio:
For espresso, you'll normally see a 1:2 ratio. A double shot of espresso will commonly require 18g of finely-ground coffee, giving you 36g of espresso. The total shot time should be between 25-30 seconds.
Top Tips:
- Evenly distribute your ground coffee when it's in your portafilter.
- When you tamping your coffee, ensure your press hard and flat.
Dialing in:
If your espresso is running through too fast (under 25 seconds) then adjust your grind size to finer. If it's running through too slowly, make your grinds coarser, allowing the water to run through faster.
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