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Colombia
Finca San Luis – Typica

14,5058,00

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Variety TYPICA
Altitude 1800-1950 masl
Process KENYA WASHED
Harvest JUNE 2021
Notes Apricot
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The process of this coffee brings clear notes of cocoa powder and milk chocolate with fruity touches that remind us of apricot and something more tropical, such as papaya. A high, but super-honeyed and malic acidity and an unctuous body found in every sip.

This year will be our fourth with 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. The Typica variety is, without a doubt, our favourite and 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 all of his farm grows this variety with the help of an agroforestry system, replicating the cultures of Ethiopia, leading the farm to be 100% organic.

It 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 comprehensive care he undertakes, for example, by collecting each ripe cherry that has fallen on the ground to avoid, thus the attack of the rust.

The coffee cherries were picked at their optimum point of ripeness for this particular lot, followed by a 24-hour anaerobic cherry fermentation in GrainPro bags. Then, the coffee was pulped. Afterwards, the coffee is dried in the sun with a bit of mucilage for 12-15 days in African level beds inside a canopy until 15% of humidity, to finally dry mechanically in silos until reaching 11% of moisture.

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.