17,00€ – 68,00€
This caturra chiroso has an extremely velvety mouthfeel and sweetness. Expect to find aromas of cocoa powder, berries and panela, that turn into fruity and sugary flavors of lychee, raisins and peach. A winey acidity and a dark chocolate and raspberry aftertaste.
Carmen Cecilia Montoya is a coffee producer from Colombia, owner of the farm Bellavista, in Urrao, located in the Antioquia region. Urrao has a microcosmos of high quality coffees, thanks to the varieties and processes. Urrao is the place where the caturra chiroso variety first appeared -the only variety cultivated in Carmen’s farm-, which is a natural mutation of the caturra variety that gives very interesting cups with citric and floral notes. Carmen Cecilia has been producing specialty coffee since 2011, and was the first place in the Cup of Excellence of Colombia in 2015. Carmen only hires head of the family women pickers that are more delicate to pick the fully ripe cherries and that need a stable job. They are very happy because they have been able to improve quality coffee and it has helped to improve their quality of life.
The kind of process used in the farm is known as “fermentación en cochadas”. This kind of fermentation starts with a single day harvest and keeps being feeded with the cherries harvested during the following days. This protocol is used because of the small size of the farms and the small amount of daily harvest (cochada). For this lot, a 3 days fermentatión was made.
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.