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Colombia - Las Flores Caturra Chiroso
Colombia - Las Flores Caturra Chiroso
Regular price
£17.00
Regular price
Sale price
£17.00
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per
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Origin: Huila, Colombia
Tasting Notes : Mint, Yuzu & Spiced Honey
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Description
Description
Founded in 1990 by Edilberto Vergara and Nubia Ayure, the farm is run by fourth generation brothers Carlos, Johan and Diego. Based at 1,750 to 1,900 meters above sea level, they grow rare varieties including Caturra Chiroso. A variety discovered near Antioquia, Colombia. This exotic mutation of Caturra has been identified as a unique Ethiopian landrace and is prized for elegant, floral, fruit driven flavour profile.
Ripe coffee cherries are hand-picked and sorted, then fermented in five stages. An open air rest starts oxidation, followed by around 50 hours sealed and anaerobic at 16 to 18°C to build sweetness. They are then exposed to oxygen for 60 hours to lift floral esters, before a 70 hour soak in warm water at around 45°C. Then a gentle drying follows, first with mechanical airflow, then under canopy. This multi stage processing along with bold and complex flavour profiles is what Las Flores has become known for.
Process
Anaerobic Natural
Variety
Caturra Chiroso
Altitude
1750 - 1900 masl
Region
Acevedo, Huila
Farm
Finca Las Flores
Colombia - Finca Las Flores
Founded in 1990 by Edilberto Vergara and Nubia Ayure, the farm is run by fourth generation brothers Carlos, Johan and Diego. Based at 1,750 to 1,900 meters above sea level, they grow rare varieties including Caturra Chiroso. A variety discovered near Antioquia, Colombia. This exotic mutation of Caturra has been identified as a unique Ethiopian landrace and is prized for elegant, floral, fruit driven flavour profile.
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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