Finca San Luis – Typica



Variety TYPICA
Altitude 1800-1950 masl
Harvest OCTOBER 2020
Notes Cacao NibsMilk ChocolatePeach

The process of this coffee brings clear notes of cocoa beans and milk chocolate with fruity touches that remind us of peach and something wilder like wild blackberries into the cup. A high and super honeyed malic acidity and an unctuous body found in every sip.

This is the fourth year that we have a lot from Finca San Luis. Omar Arango has been in charge of managing this farm for 25 years. His mother, Irma Tinoco, is the owner and left Omar the reins of the future of this land. This variety is, with no doubt, our favorite. The Typica variety is one of the most genetically and culturally important varieties when it comes to Arabica coffee. Very susceptible to diseases and rust but with a very high cup quality. Omar has achieved that almost 100% of his farm is growing this variety with the help of an agroforestry system, replicating the cultures of Ethiopia, leading the farm to be100% organic.

It really is a pleasure to walk through his farm, full of vegetation and tall trees that create shade to his coffee trees. When you go for a walk with Omar you realize the exhaustive care he takes in collecting each ripe cherry that has fallen on the ground to avoid, thus, the attack of the rust.

For this particular lot, the coffee cherries were picked at their optimum point of ripeness. Followed by a 36-hour anaerobic cherry fermentation in GrainPro bags was made and then the coffee was pulped and fermented aerobically for 18 hours. After that, the coffee is dried in the sun with a little mucilage for 20 days in African level beds inside a canopy until reaching 15% of humidity, to finally dry mechanically in silos until reaching 11% of humidity.

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.