Colombia - La Leona, Washed
Tamarind candy like, mandarin orange, apricot, sweetness from sugar cane & chocolate after taste.
Description
| Origin | Armenia, Quindio, Colombia |
| Process | Washed |
| Variety | Pink Bourbon |
| Altitude | 1450-1500 MASL |
| SCA Score | 88.75 |
| Harvest | 2024 |
| Producer | Luz Helene Salazar |
| Exporter | Cofinet |
| Relationship Length | 2 years |
The Coffee and The Process
This coffee was grown by Luz Helena Salazar at the farm La Leona. This coffee is harvested following strict ripeness criteria, floated and hand-sorted to remove any defects. Cherries were exposed to 30 hours to underwater fermentation before being pulped. The parchment was then gently washed and then dried in temperature controlled conditions until ideal moisture content was achieved.
This micro-lot is 100% Pink Bourbon. This varietal is currently under research in order to determine its origin. It is said it is a mutation that took place at 2100 m.a.s.l in San Adolfo, Hulia.
External Links
| Transparency Report | Available Here |
| Brewing Guide |
Coming soon |
Pickup currently not available
Suggested Recipe
We use single recipe in all of our coffee, here's the standard recipe we use:
Ratio: 1:15
Coffee: 13g
Water: 200ml
Water Temp: 88°C - 92°C
Grind Size: C40 16-18 clicks or Medium fine
Pouring structure:
00:00 - 00:40
Pour 25ml in center, and 25ml circle pour
00:40 - 01:15
Pour another 25ml in center, and 50ml circle pour
01:15 - 02:00
Pour another 25ml in center, and 50ml circle pour
SHIPPING & RETURNS
We strive to process and ship all orders in a timely manner, working diligently to ensure that your items are on their way to you as soon as possible. Need to return something? Follow these steps
Roast policy
Our coffee tastes best at least 14 days after the roasting date.
Orders will be dispatched using stock roasted within a maximum of 30 days prior to the order being placed.
We are conducting quality control on our every roast batch. That's why it takes 10-12 days before we ship your coffee.
We're a micro-roastery, carefully inspect your coffee for defects or any foreign objects, and we keep a small amount of dose on each batch to monitor how the coffee tastes as it ages.