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Competition
Piendamó
Villa Rosita – Lime

21,00105,00

Clear

Variety Castillo
Altitude 1700 masl
Process Lime
Harvest August 2019
Notes GingerLemon cakeLime
Clear

You can guess the complexity of the fermentation process that this coffee has gone through since the very first contact with it giving surpassing aromas of lemon, ginger and raw cane sugar. Those are translated to citric, fresh and very sweet flavors that persists in the mouth offering a long flavour of ginger tea and lemon.

Located in the municipality of Piendamó and approximately 2.5km away from the Pan-American highway is the Finca Villa Rosita.

Every lot from the Finca Villa Rosita was processed differently. Situated 1930 masl Finca El Paraiso has all the latest coffee processing technology.

Diego Samuel Bermúdez was first hooked by the coffee culture 13 years ago, where he started his adventure with more enthusiasm then resources, but with a firm conviction of where he wanted to be.

Today he continues in his uncompromising dream to find an alternative in coffee to create new possibilities and new paths for processing, production, marketing, and (most importantly) making higher quality coffee more accessible.

This particular lot has a process called “Lima”. As is typical with the varietal Castilla, it is aromatically delicate, however, above all the notes tasted in the cup are clearly Lemon drizzle cake, ginger and Lime.

So what is the Lima process?

An Anaerobic fermentation of the cherry for 36 hours, followed by washing and being submerged in water for 48 hours to extract chlorogenic acids. In the drying stage, the humidity is reduced to 16%, and stabilised like that for 8 days, when the humidity is reduced to 11%. This last step allows the natural yeasts in the coffee to activate and stabilise the coffee giving it extraordinary flavours.

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.