Test results
Sauvignon Blanc, candied orange, and chocolate.
What did we think of this coffee?
In the roaster's team, we experienced this coffee as an experience that transforms throughout the tasting. The first impression is a high and vibrant acidity, with a slight alcoholic sensation, reminiscent of Sauvignon Blanc. Then, notes of chocolate with orange and mint emerge, a reference to After Eight. As it cools, the acidity decreases and the sweetness becomes more prominent, highlighting the candied orange and chocolate, with a balanced and lingering finish.
This coffee originates in Planadas, in the Tolima region of Colombia—one of the country's main coffee-producing areas. Production is carried out by smallholder farmers, including indigenous and Afro-descendant communities, many of whom use organic and sustainable practices. This batch brings together the work of 175 producers who are part of the El Indio program, under the guidance of ASOPEP (Asociación de Productores Ecológicos de Planadas). The association works to empower producers, promoting responsible practices and encouraging the continuous development of quality. One of the pillars of this work is cupping: the producers themselves are trained to taste and evaluate their coffees, strengthening the link between production, quality, and value.
Caturra is a mutation of Red Bourbon, originating in Brazil, known for its good productivity and cup quality. In this batch, the cherries are harvested manually, with selection of the fruits at the ideal point of ripeness. After harvesting, the coffee is taken to the ASOPEP community station, where it undergoes manual sorting and then proceeds to drying on raised beds. The process is carefully monitored, with temperature and humidity control throughout the drying process. The natural processing contributes to a more intense and expressive profile, highlighting the sweetness, body, and aromatic complexity.
We use the Orea V3 (size 01) with a Sibarist FAST filter — a combination that promotes faster and more even extraction, resulting in a cleaner cup with greater clarity and definition of flavors.
Basic recipe
Coffee: 15g
Water: 240g
Temperature: 91ºC
Pouring
0:00 → 45g (bloom)
0:30 → 120g
1:10 → 240g
Total time: 2:00 – 2:30
How to extract
Start with a bloom of 45g, ensuring full saturation of the coffee and release of gases.
At 30 seconds, continue pouring until you reach 120g and finish at 1:10 until you reach 240g.
During all disposals, pour the water in circular motions, from the center outwards, in a slow and controlled manner, promoting a more uniform extraction.
We used 19g of coffee to make a final beverage of 42g in approximately 29 seconds.
