From the mountains of Jardín in Antioquia, this Colombian-grown SL28 has a vibrant, floral profile that is unusual for the region. In the cup, fresh notes of elderflower and rose stand out, intertwined with tropical flavors of pineapple, strawberry and peach. Its medium and balanced body is accompanied by a long and sweet aftertaste reminiscent of honey. A complex coffee that shows the potential of this variety in Colombian soil.
Fincamigos is Cafexport's experimental farm, a living laboratory where exotic varieties such as Geisha, Tabi, Sudan Rume, Laurina and this SL28 are cultivated and studied. Founded with the objective of rethinking the future of coffee in Colombia, the farm combines agronomic innovation with environmental commitment.
In addition to its focus on quality, Fincamigos has set aside 4 hectares for forest conservation and has planted more than 650 native species, fostering biodiversity and offering refuge to migratory birds. This project seeks to generate a positive impact beyond coffee, regenerating ecosystems and strengthening the surrounding social environment.
The SL28, originally from Kenya, is known for its floral cup, marked acidity and ripe fruit sweetness. Adapting it to the Colombian terroir is a challenge that Cafexport has assumed with determination, and this lot is a testimony of what can be achieved when tradition, technique and vision are aligned.
Process
The cherries are harvested by hand at their optimum point of ripeness and pulped in a drum. They are then fermented in water for approximately 48 hours to develop aromatic complexity. Finally, the coffee is sun-dried on raised beds for about 8 days, turning regularly for even drying. This meticulous process ensures a clean, expressive cup that is true to the character of SL28.
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: Aeropress
Mill: Fellow Opus to number 6I
Recommended mineral water: Bezoya
We used 17 grams of coffee per 240 grams of water with an extra bypass of 30 grams of water at a temperature of 93º.
We add the water in 2 pours. First pour 60 grams, wait 30 seconds and then pour the rest of the water until we reach 240 grams.
The total infusion time should be 2:00 minutes, obtaining with this recipe a TDS of 1.30% and an extraction percentage of 21.01%.
