Colombia - Santa Monica, WWF
Mixed berries like strawberry and raspberry, kiwi, vanilla, sweet as cola, juicy, dark chocolate after taste.
Description
| Origin | Santa Monica, Quindio, Colombia |
| Process | Natural, White wine fermentation |
| Variety | Tabi |
| Altitude | 1450-1500 MASL |
| SCA Score | 87.5 |
| Harvest | 2022 |
| Producer | Jairo Arcila |
| Exporter | Cofinet |
| Relationship Length | Less than 1 year |
The Coffee and The Process
This lot was exposed to a dry aerobic fermentation of 30 hours, and placed on raised beds to dry until reaching 20% moisture content. The coffee is then placed in grainpro bags for fermentation for 80 hours. The fermentation is driven by natural yeast. Subsequently they are placed in raised beds until ideal moisture is achieved.
The microlot is 100% Tabi. The variety was developed by Federacion Nacional de Cafeteros to combat leaf rust. It is a hybrid bourbon, typical and timor.
External Links
| Transparency Report |
Available Here |
| Brewing Guide | |
| Artwork by |
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.