| TASTE |
Muscovado Sugar, Shortbread, Dark Chocolate
|
| ORIGIN |
Colombia |
| OWNER |
Rolando Cordoba |
| VARIETAL |
Variedad Colombia |
| PROCESS |
Washed |
| ALTITUDE |
2000 masl |
This is a different lot to Mirolindo which we have been roasting for the past few months. The harvest is from November 2020 and the pickings only created 140 kilos of green coffee.
Rolando Cordoba Ramos, his wife Louise Mirian and their children all live on their farm Mirolindo in La Vega, Tarqui. The farm was founded in 2011 and is made up on only two hectares.
This is the third year we have bought coffee from Rolando and we discovered his coffees through the Tarqui cup hosted by Nordic Approach and Fairfield Trading in 2018 where his coffee came second in the competition.
Cherry is collected every 4 weeks, daily pickings are left in Tulas then pulped and fermented for 36 hours, washed 4 times and drained for 12 hours. A Tula is a bag made from fibers. This style of processing is common when managing a farm without many hired hands. The result is wonderful, creamy, pulpy and sweet with a winey acidity.
| Our espresso recipe for this coffee |
|
| DRY DOSE |
18 grams |
| WET DOSE |
38 - 40 grams |
| TEMP |
93 °C |
| PRESSURE |
9 bar |
| TIME |
30 seconds |
| Our filter recipe for this coffee |
| BREW METHOD |
Aeropress |
| COFFEE |
15 grams |
| WATER |
220 ml – 94°C |
| GRIND |
Medium / Fine Grind |
| TIME |
Pour all the water in quickly
Stir a few times
at 1:00 stir again and push for
30 seconds
1:30 min Total brew time
|
We would recommend this as a starting point. Remember to wet the paper lots before brewing.
