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Colombia El Roble
Colombia El Roble
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8th place winner in 2019 regional cupping contest

A purple coffee that excites on any brew method

This coffee is grown by William German Vega in the Acevedo subregion of Huila, Colombia. William is a second generation farmer on Finca El Roble, which was established in 1984. He won 4th and 8th place in the regional contest held by the importer this year. This lot was the 8th place winner out of 50 coffees submitted. 

Acevedo coffee is so incredibly dynamic and unique due to the fact that 3 different mountain ranges wedge the area, creating an ideal microclimate for coffee. The Central and Eastern Cordilleras flank the sides of the region and the Colombian Andes come up from the south. The coffee on El Roble is also grown at a higher elevation of 1700 masl allowing for more UV light contact and cooler temperatures at night that slow the maturation, resulting in a notably sweet, complex cup of coffee. 

In addition to the exemplary growing conditions, William has a specific process that develops the highly sought after flavors in his coffee. After picking, the coffee cherries get pre-fermented for 24 hours, then pulped, density sorted and fermented in the tanks for 48 hours without water. The coffee is washed to end fermentation, giving clean, crisp flavors to the cup, and finally goes under a tent for a slow and controlled drying stage of 20-25 days. 

Dial into the deep, fun flavors of ripe plum and cherry cola. We recommend a ratio of 1:16.5, with filtered water at 208-210℉, and a 3-3.5 minute brew time.

 

Purple

Luxurious, dark-fruit purple coffees showcase winey and dried fruit flavors typical of plums, port wine, and raisins

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