A washed Caturra lot made exclusively for Ceremony
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, all coffee cherry was picked by hand before going into processing. Ivanov stands by his method of including 80% ripe and 20% overripe to create the ideal nuance in flavor and sweetness. The coffee is then pre-fermented for 12 hours in cherry, depulped, and density sorted before going into steel fermentation tanks for another 30 hours. Then the coffee was washed of remaining mucilage from the cherry pulp and dried in a greenhouse on raised beds for 7-9 days to bring out clarity of flavors. Before shipping, to give further attention to detail they utilize EcoTact bags for packing, a cold climate dry milling environment, and electronic optic sorting help create a coffee that is uber-clean.
We are thrilled to share another Tio Conejo coffee with you! We recommend paper-filtered, by-the-cup pour over methods to get the most articulate flavor, but this coffee performs wonderfully on any method. Get dialed-into juicy, orange and creamy nougat by starting with a 1:17 brew ratio, filtered water at 208-210℉, a medium grind, and a 3-3.5 minute brew cycle.