The SL-28 variety tends to give floral notes as well as fruity notes such as stone fruit and black currants. In this Fincamigos lot from Colombia, the potential of this very special variety is explored and through careful processing it achieves an incredibly dense and lively coffee in flavors. In all QC cuppings we have liked its floral and fresh aroma with notes of elderflower and roses. In the cup we find very juicy and fruity flavors with tropical notes of pineapple and also strawberries and peach. The body is powerful and very balanced and the aftertaste with notes of honey is not to be missed.
With their experimental farm, Fincamigos, they are exploring more sustainable ways to grow high quality specialty coffee. They produced their first batches of Tabi, Geisha and Sudan Rume in 2020 and their first batch of Laurina in 2021.
Fincamigos also sets aside 4 hectares for forest conservation. They have planted over 650 native trees and plants. These native species help create habitat for migratory birds that pass through the region each year. Fundamental to this is to be able to achieve a more lasting positive social impact and to preserve and rejuvenate the ecosystems of the coffee farms.
Their lots are composed of some of the most sought after coffee varieties, including SL28, which we have present in this lot.
Released by Scott Agricultural Laboratories (SAL) in Kenya in the 1930s and 1940s, SL28 is still highly sought after today. While the variety is grown primarily in Kenya, Cafexport is testing its own cultivar in Colombia. Cafexport hopes that, through its trial in Fincamigos, this unusual variety will become more viable for Colombian growers in the future. SL28 is known for producing a floral and fruity cup with notes of black currant and stone fruit.
Process
After harvest the cherries are hand sorted and then pulped in a drum pulper. The coffee is fermented in water for approximately 48 hours and then placed on drying beds. The resulting parchment coffee beans are dried in the sun for approximately 8 days. The coffee is turned frequently to ensure uniform drying.
When replicating the recipe, there are different variables that can interfere in the final result of your cup, such as roasting date, conservation of the beans, environment, water, etc. It is important to keep in mind that all these factors may influence and you may have to make small adjustments when replicating this recipe.
Method: Origami
Mill: Fellow Ode to number 4I
Recommended mineral water: Lanjarón
We used 15.5 grams of coffee per 240 grams of water at a temperature of 96º.
We add the water in 2 pours. First pour 60 ml, wait 30 seconds and then pour the rest of the water until reaching 240ml. The total infusion time should be 2:55 minutes, achieving with this recipe a TDS of 1.45% and an extraction percentage of 23.14%.
