Ceremony exclusive lot from La Plata, Huila
A classic profile, elevated to new levels
Olmedo Cebay comes from a long line of coffee farmers who have produced coffee from generations in the mountains of Cauca and Huila. He has worked on the coffee farm with his family since he was 14 years old. His 3 hectare farm, Finca La Finlandia, is in the sub-region of La Plata in Huila. The mountains of Western Huila produce some of the highest quality micro-lots in Colombia. This time of year we consistently have some knock-out lots from Huila on our offering, and this one is among them.
This year was Olmedo's first year exporting specialty coffee to the US. Guided by his family's farming traditions, Olmedo naturally found his way to specialty coffee. He has perfected his protocol and uses a Kenya-style double fermentation washed process to achieve the vibrant and sweetness in this coffee. The coffee is first fermented for 12 hours in the coffee fruit, and then depulped and in the tank for another 50 hours. The coffee is washed and shade dried on raised beds. The coffee grown on La Finlandia is surrounded by cedar, orange, chachafruto (a south American legume), and Cachimbo trees.
As the specialty coffee industry matures we are able to get more granular with the origins of our coffee. Breaking up bigger regions into more defined micro-regions, or sub-regions, helps us put into context the importance of how terrior, or unique environment, plays a role in the final cup. Knowing this coffee is from La Plata we expect an elegant flavor profile and lively acidity. We love the diversity each Colombian coffee has to offer on our menu. Dial into the floral, sweet mandarin orange, and baker's chocolate by starting with a 1:16.5 brew ratio, filtered water at 208-210℉, a medium grind, and a 3-3.5 minute brew cycle.