The aroma is complex, delicate, and elegant. The Washed process Washed the best in the Gesha variety. Floral notes like roses, tropical notes like lychee, and sweet notes like candied orange are present in both the aroma and the flavor. The aroma also features notes of cocoa powder, syrup, and green grapes. The body is creamy with a honeyed acidity. The aftertaste is long and very pleasant, leaving a lingering hint of rose petals.
Since 2022, it has been running the Fellows Farms project, an initiative through which it collaborates with partner farms in Huila and Cauca. They purchase coffee from these small-scale producers at a premium price. They also provide training on best practices in farming and harvesting. Additionally, this project works with AMCAPEC, an association of women coffee farmers from the municipalities of Tambo, Piendamó, and Caldono (Cauca). In short, it is a wonderful project that helps small-scale producers sell their coffee in a more transparent way and with greater profit.
All the coffee from this project is processed at the La Inmaculada farm, which guarantees consistency and full traceability for each lot.
Process
The cherries from the various neighboring farms are received at la Inmaculada. A flotation selection is performed to separate leaves, stones, and low-density cherries. They then undergo electronic sorting to select cherries with optimal ripeness. This is followed by manual sorting. Finally, the highest-quality cherries are destoned, washed, and undergo a controlled drying process. For this batch, drying lasted 15 days until a moisture content of 10.5% was reached.
When recreating this recipe, there are several variables that can affect the final result of your cup, such as the roast date, how the beans were stored, the environment, or the water. It’s important to keep in mind that all these factors can play a role, and you may need to make small adjustments when recreating it.
Method: V60
Grinder: Fellow Ode al número 4 II
Filter paper: Sibarist Fast
Recommended mineral water: Lanjarón
We used 20 grams of coffee per 280 ml of water at a temperature of 93°C
Pours:
First pour: 70 ml, using circular motions.
At 0:40, second pour up to 140 ml, using circular motions.
At 1:10, final pour up to 280 ml, poured into the center.
Total time: 2:10
Result: TDS 1.46% | Extraction 20.10%
