Thursday
June 27th
09:00 - 12:00 PUQ press (booth EG-006)
15:00 - 16:30 Mare Terra (booth 23, Roasters village south)
Friday
June 28th
10:00 - 12:00 Kinu grinders (booth CJ-025)
14:00 - 18:00 La Marzocco Out Of The Box
at Rrebel coffee works - Prags Blvd. 49b
Saturday
June 29th
10:15 - 11:45 Comandante (booth CF-009)
12:30 - 14:30 TONE swiss (booth CF-011d)
16:00 - 17:00 Sibarist (booth CH-004)
Geisha 111
Oscar Hernandez
Grown and produced by Oscar Hernandez at Finca Los Nogales at 1870-2000 m.a.s.l. in Pitalito, Huila, Colombia.
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This Geisha 111 is processed through a thermal shock process. This means that the cherries are first exposed to 80 degree water for 20 seconds followed by cooling with cold water for 3-5 minutes. The coffee is then pulped, but the pulp is crushed and added back into the following 120h fermentation along with a pre-ferment. The beans are then sun-dried for 15 days.
056CH
Anibal Plazas
Grown and produced by Anibal Plazas at Finca Los Nogales at 1870-2000 m.a.s.l. in Pitalito, Huila, Colombia.
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This coffee is also a Thermal shock washed finished processed coffee, just like Oscar Hernandez Geisha 111. See that description for more detail.
Typica 035 | Decaf
Oscar Hernandez
Grown and produced by Oscar Hernandez at Finca Los Nogales at 1870-2000 m.a.s.l. in Pitalito, Huila, Colombia.
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After selecting only the ripest beans in order to make goo decaf, the beans are fermented with a pre-ferment for 90 hours to bring fourth some unique flavors in the coffee. The beans are then thoroughly washed before a natural solvent is added to let the caffeine dissolve in the solvent over a 48 hour period. The beans are washed well again to remove any solvent before they are dried in a drying area for 8 days.
Geisha | anaerobic honey
Santiago Patiño
Grown and produced by Santiago Patiño at El Ocaso, situated at 1750-1820 m.a.s.l. in Quindio-Salento, Colombia.
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After selection and floating the cherries are fermented in sealed barrels for 120 hours before pulping at 3,8 PH. It is then again put in sealed barrels for another 48 hours before it is dried as a honey process in the sun on beds.
Caturron | Naturel
Santiago Patiño
Grown and produced by Santiago Patiño at El Ocaso, situated at 1750-1820 m.a.s.l. in Quindio-Salento, Colombia.
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After collecting, floating and selecting ripe cherries the coffee is placed in a sealed barrel for 48 hours before it is dried in a mechanical silo.
Pink Bourbon
CATA Reserva
CATA Reserva is situated at an altitude of 2000 meters above sea level, in the La Florida district of Timaná, Huila.
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For now, CATA Reserva only produce washed coffees using different fermentation methods, always starting with a 48-hour oxidation. This pink bourbon is treaded as a washed after this 48 hour oxidation.
Geisha | washed
Jhonatan Gasca
Grown and produced by Jhonatan Gasca at Bella Vista, situated at 1540 m.a.s.l. in Bruselas - Huila, Colombia.
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After a manual picking of 90% mature grains, the coffee is left to mature in anaerobic plastic bags in the shade for four days. They are then washed and dried in the sun, moved around 4 times a day, over a period of 5-8 days depending on the weather.
Heirloom | natural
Thor's Helmet
Grown and produced by the Dukamo family at Shantawene, Sidama, Ethiopia situated at 1900-2000 m.a.s.l.
This natural processed heirloom coffee consists of the following heirloom varietals: 4158, 74110, 74110/74158, and 74158.
