This is a special one.
We used this coffee in the Norwegian coffee championships, where we placed third in the Barista (check it out as espresso), and scored the highest in the first round of brewers cup with this exact coffee!
Tasting notes: Strawberry, Peach, Raspberry, cotton candy, hubba bubba, dark chocolate. Meduim weight with a juicy and silky mouthfeel.
Prducer: Angie Hernandez
Varietal: Yellow BourbonProcess: Anaerobic Washed
Farm: Finca Los NogalesRegion: Pitalito, Huila, Colombia
Altitude: 1870-2000
Angie is coming from a rich heritage of coffee farmers, where the farm has been in the family for 3 generations. Finca Los Nogales, a farm surrounded by mountains embraced by thick clouds, won the first cup of excellence in Colombia and has continued to push for excellence ever since.
Angie processed this Yellow bourbon through several stages:
- Picking and selection by hand
- Floating to remove impurities- Oxidation in cherry for 45 hours in steel barrels
- Depulping
- Anaerobic fermentation submerged in juice from the cherries with lactobacillus RN21 (derived form the cherries) for 120 hours
- Washing with little water
- Mechanical drying
This process brough the fresh red berry notes fourth and gave a nice almost candy like sweetness.
please note that this coffee is sold in 200g bags.
Angie Hernandez - Filter
16 grams of coffee (ground to ≈840microns)
240 grams of water
water mineral content: 78mg/l of apax jamm
water temperature: 75 and 92 celcius
brewing equipment: metal v60, hario drip assist, sibarist B3 conical filters.
Recipe:
all pours equal amount in the center of the drip asssist and the outside, in that order.
0:00 - 60g (75c water)
1:00 - 120g (92c water)
1:30 - 180g (92c water)
2:00 - 240g (92c water)
2:40 - remove brewer
