Notes of strawberry jam, blackcurrant and lavender.
Nestor and Adrian, at 23 and 25, are among the youngest coffee producers today. Motivated by a passion for specialty coffee and experimental processes such as heat shock, they created this exceptional microlot.
The first step in their meticulous process is hand-picking and sorting the ripe cherries and storing them for 48 hours in plastic jars or until they reach a pH of 4.5. The coffee is submerged in water to get rid of the empty and impure cherries. The first contact with water is with cold/ambient water, and then the cherries go through a heat shock at 50°C before being stored in jars, where an anaerobic fermentation phase begins. The coffee is moved to a mechanical drying system to dehydrate the cherries as much as possible, and finally the coffee is placed on African drying beds for about 15 days or until the target moisture is reached.
This coffee offers a sensory journey. As it cools, the sweetness transforms into candy-like flavours, with obvious notes of strawberry jam. Chilled, it retains a round body, crisp acidity and a combination of fresh fruit flavours, reminiscent of summer delights.
Country: Colombia
Region: Pitalito, Huila
Farm: El Diviso
Altitude: 1850 m
Variety: Sidra
Processing: natural
for best results we suggest making sure that a minimum of 14 days have passed since the date of roasting the coffee (the optimum point is even 21 days)
uses still water, we used Bucovina, heated to 92 degrees Clesius
Weighs 15 grams coffee
Preferably roast your coffee just before brewing – the recommended roast is 11.5 (on a scale of 1 to 16) – identify this benchmark, depending on the grinder you have
Rinse the paper filter with hot water and place the coffee evenly inside the filter.
Pour the water in 3 slow, circular pours
first 50 ml and wait 30 seconds
then another 100 ml and wait for it to drain to near the coffee bed
and the last 100 ml
Total extraction time should be around 2:20 min. If your extraction time differs, you can adjust it from the degree of grinding.
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COLUMBIA NESTOR LASSO
105,00 lei
Notes of strawberry jam, blackcurrant and lavender.
Nestor and Adrian, at 23 and 25, are among the youngest coffee producers today. Motivated by a passion for specialty coffee and experimental processes such as heat shock, they created this exceptional microlot.
The first step in their meticulous process is hand-picking and sorting the ripe cherries and storing them for 48 hours in plastic jars or until they reach a pH of 4.5. The coffee is submerged in water to get rid of the empty and impure cherries. The first contact with water is with cold/ambient water, and then the cherries go through a heat shock at 50°C before being stored in jars, where an anaerobic fermentation phase begins. The coffee is moved to a mechanical drying system to dehydrate the cherries as much as possible, and finally the coffee is placed on African drying beds for about 15 days or until the target moisture is reached.
This coffee offers a sensory journey. As it cools, the sweetness transforms into candy-like flavours, with obvious notes of strawberry jam. Chilled, it retains a round body, crisp acidity and a combination of fresh fruit flavours, reminiscent of summer delights.
Country: Colombia
Region: Pitalito, Huila
Farm: El Diviso
Altitude: 1850 m
Variety: Sidra
Processing: natural
Description
GUIDO's suggestion
Recipe for V60 enthusiasts:
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