A honey processed Caturra lot
A versatile coffee that makes stunning brews
Our partners at Tio Conejo in the central Caldas Department of Colombia continue to wow us with their dedication to quality. The farm is a family-run operation. Esperanza Castellanos, the matriarch of the farm family, purchased their coffee farm. Today her son, Ivanov, and his wife Angela, spearhead the management and marketing of the family's coffee along with exporting and importing coffees from neighboring producers.
For this lot from Angela's plot, all coffee cherries are picked by hand before going into processing. The cherries are 90% Yellow Caturra cultivar and 10% Red Caturra. The cherries are floated to remove any floater defects and then undergo a short overnight fermentation in sealed tanks for 12 hours. The next morning the coffee is depulped and laid out to dry with the mucilage (or honey) left on the seeds. The coffee dries slow and controlled for 15-18 days on raised beds in greenhouses.
Tio Conejo's honey processed coffee makes a stellar brew as espresso, single-cup pour-over, cold brew, and everything in between. Get dialed into the balanced and sweet notes of orange zest, ripe Rainier cherry, and vanilla 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.