This Tipica batch from Finca San Luis is always characterized by its sweet and slightly tropical aromas. This year in cup we like its notes of yellow and orange fruits such as persimmon, papaya and peach, and its silky and balanced body with sweeter notes of milk chocolate and dried apricots.
After two years of instability in the coffee market and in the weather, Finca San Luis has seen its crop decline by up to 60%, and while prices were high it was able to compensate for the low production. By 2023 the drastic drop in prices has made the farm's survival more critical than ever.
At Nomad we are very proud of the relationship we have had with Finca San Luis for several years. We have been able to personally visit the farm and we love to see the passion and humility of the well done work of producers Omar Arango and Irma Tinoco. They do a great job of environmental conservation on the farm - with the coffee plantations located in the shade of other trees they manage to ensure that the coffees ripen slowly and are therefore more nutritious. In addition, there are many fungi in the soil that help to improve the quality of the coffee. All of this is reflected in the quality in the cup, giving intense and complex coffees, full of tropical, citric and sweet notes.
Process
The cherries are harvested at their point of ripeness. A flotation process is carried out prior to the 24 hour anaerobic fermentation process in GrainPro bags in the case of the green coffee. Then the coffee is pulped and put to wash in coil gently for 18/20 hours.
As for drying, due to weather conditions, the drying process has had to be converted to 100% mechanical gas drying. Preparation Excelso 95% above 14 mesh. Humidity of 10.5% and water activity of 0.59.
When replicating the recipe, there are different variables that can interfere in the final result of your cup, such as the roasting date, conservation of the beans, environment, water, state of the machinery, etc. It is important to keep in mind that all these factors can influence and you may have to make small adjustments when replicating this recipe.
Recipe
16.5 gr dry
41 gr in liquid
24 seconds
Machine: Sage, Barista Pro
Number of grinds: 13
Grinding time: 12,5s
Recommended mineral water: Lanjarón
TDS and extraction percentage: 9,54% / 24, 69%.
