13,00€ – 52,00€
This batch has a very special cup profile thanks to the variety of which it is composed. The caturra chiroso variety provides us with very fresh and citrus notes such as lime and jasmine in the cup, along with sweeter notes that remind us of dates and milk chocolate. A velvety body and a long and pleasant aftertaste accompany us at the end of each sip.
Urrao, Antioquia, located east of Medellín, was put on the speciality coffee map 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 after the caturra variety had a spontaneous mutation, which has been called caturra chiroso. A very complex variety in the cup with fruity and floral notes.
This batch has been pulped and fermented underwater for 72 hours with the mucilage. Once this time has passed, the coffee is washed 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.