Double fermented, honey processed lot
Intricate brew highlights the wide range that Colombia has to offer
Deep in the Andes Mountains in Western Colombia lies an area dubbed The Coffee Triangle. With diverse micro-climates, rich volcanic soil, high elevation, and a hot, humid climate, this region has become famous for not only producing more coffee than anywhere else in Colombia but for exporting some truly exceptional lots. This lot, sourced from our friends at Cafe Tio Conejo, was grown in Risaralda, a hard to traverse department on the Western tip of The Coffee Triangle.
This is a double fermented honey processed lot. After harvest, the coffee was left in the cherry to ferment for 100 hours. It was then de-pulped, removing the skin and fruit but leaving a layer of mucilage on the bean, and left to dry for an additional 48 hours. The resulting cup is complex, full of berry notes, sweet, and floral-y.
We encourage paper-filtered, by-the-cup pour-over methods to get the most articulate brews of this flavorful coffee. Dial-into notes of sweet, sticky strawberry jam and peach nectar to floral jasmine and lemon balm by starting with a 1:16 brew ratio, filtered water at 208-210℉, a medium grind, and a 3-3.5 minute brew cycle.