This batch has a unique cup profile thanks to the variety of which it is composed. The caturra chiroso variety offers us vibrant, fresh, and citrus notes such as lime and lemongrass, along with sweeter notes that remind us of caramel and flat peach. A velvety body and a long and pleasant aftertaste follow through at the end of each sip.
Urrao, Antioquia, located east of Medellín, was put on the map of specialty coffee after Carmen Cecilia Montoya won the 2015 Cup of Excellence. In recent years it has been the cradle of the best coffees in the department of Antioquia since the caturra variety had a spontaneous mutation called caturra chiroso. A very complex variety with fruity and floral notes in a cup.
This batch was pulped and fermented underwater for 72 hours with the mucilage. Then, the coffee is washed out with clean water and dried in the sun.
We offer you these guidelines so that you have a guide when preparing your recipe, but you must take into account the method you are using, the grinding, the water, the temperature, etc.
Our method: V60
Our grinder: EK43
Our water: Osmotized, 93ppm
We use 15 gr of medium ground coffee and 260 gr of water at a temperature of 96ºC. We pour the water in 2 times. One of 50 gr, we wait 30 seconds and then pour the rest of the water until it reaches 260 grams. The total infusion time should be between 2 and a half and 3 minutes.
