Crisp white flower aromas open up to a precise sweetness of honey and pear in syrup. The acidity is bright and integrated, framing layers of plum and red fruit jam, with flashes of peach and sultanas. Silky and clean texture, long and transparent finish. A refined and expressive cup that concentrates the clarity of the process.
Inmaculada Coffee Farms, located in the mountains of Valle del Cauca, has revolutionized specialty coffee production since its founding in 2010. With a focus on sustainability and excellence, the farm cultivates exotic varieties and works in collaboration with local coffee growers through the Fellows' Farms program. This initiative not only improves the agricultural practices of small farmers, but also ensures traceability and access to international markets.
With 60 hectares of land, 36 of which are dedicated to the cultivation of exceptional varieties, Inmaculada Coffee Farms has been recognized worldwide for its commitment to quality.
Process
Reception and weighing of the cherry, classification by flotation to remove floaters and separate stages of maturity, double selection (manual and electronic) and controlled drying for 20-25 days maintaining the temperature below 40 °C with constant stirring.
When replicating the recipe, there are different variables that can interfere in the final result of your cup, such as roasting date, conservation of the beans, environment, water, etc. It is important to keep in mind that all these factors may influence and you may have to make small adjustments when replicating this recipe.
Method: Mugen x Switch
Grinder: Fellow Opus to number 8II
Recommended mineral water: Lanjarón
We used 20 grams of coffee for 290 grams of water at a temperature of 89º.
We add the water in 4 pours. First pour 80 grams, wait 50 seconds with the cap closed, then open the cap and make the next pour until we reach 150 grams, at 1:15 we make the third pour until we reach 220 grams and then at 1:40 we pour the rest of the water until we reach 290 grams. The total infusion time should be 3 minutes, achieving with this recipe a TDS of 35% and an extraction percentage of 19.94%.
