Coffee

#60 Colombia

#60 Colombia, Ombligon wet fermented /cofermented

Yesid, Villa Maria 
Wet fermented/cofermented Ombligon

Caramel.orange.honey.pollen.red berries.cherry.chocolate

200 kr

The exact origin of this variety is unknown; however, it is currently grown only in Huila, Colombia. The process of this wonderful coffee begins with a careful harvest, where mainly ripe cherries are selected. It then undergoes anaerobic fermentation in cherries for 48 hours in a sealed can, then is pulped to proceed to submerged fermentation in a sealed can for another 48 hours, where the microorganisms are fed with panela and honey.

Finally, it proceeds to a slow drying process for between 12 and 17 days on beds within the canopy. This Ombligon has achieved excellent flavor profiles with notes of caramel, sweetness, orange, honey, pollen, red berries, cherry, and chocolate; flavors and aromas that many coffee professionals and enthusiasts will be fascinated to taste. 

Variety 100 % Arabica Ombligon
Processing Wet fermented
Land/Region Colombia/Hulia
Farmer Yesid/Villa Maria
Altitude 1600 masl
Cupping Score 89
Roast Master, Quality cupper & Barista Søren Stiller Markussen.

As a general rule you should dial in your espresso using a scale. The first three shots is normally indicating your espresso flow and the appearance of how well your espresso flow/brew.

Your first indicator should be the first drop appearing after activating starting the water flow (pump/bottom).

I recommend the first drop to appear approx. at 8-10 sec. In that way your espressoshot will brew as long a 26-31 sec. if it appears before 6 sec. I will recommend you should grind finer and vise versa if the first drop appears too late/after 11 sec or more.
This extraction will give you a more ristrettoét espresso and more intens.

Dose 21 g dobb shot
Extraction time 27-29 sek
Liguid mass 38 g.
Extraction rate  21/38= 0,55%

The dose is calculated using a 20g porta filter min. dose 19g/ max. dose 21 g. pr double espresso.

This coffee is ideal to brew on Siphon, Chemex, Hario, Stagg fellow and December dripper Brew/ratio mass depends on how you pour the water, the weight of your coffee and the length of your brew. I like to recommend that you try to use different pouring techniques. So you will find out what will suit you and the coffee you have in your hands.

Step 1

Prefinfusion = Using water to wet the coffee, so the particle can absorb water, giving access to flavour and aromas. As a rule when you use less coffee, less water is used to preinfusion. "just enough to cover the coffee in the filter".

Step 2

Blooming = this is where the coffee particles is expanding, as any cellular products, giving access to transform the coffee attributes in to flavours and aromas. As a genius = less coffee/shorter blooming time. More Coffee/longer blooming time = that make sense right? Ie. 33 g of coffee = 30 sec blooming time. 60 g of coffee = 50-60 sec blooming time.

Step 3

Building up your coffee in the filter = you coffee brewing times length and letting you coffee steep in the filter. Coffee needs to be handled firm and homogenises.

Ie. Dont let your coffee set/sit or "dry out in the filter" when you pour the water in your coffee filter. Vise versa, you have to be careful, that you don't pour too much water, so you create a "swimming pool" on top of the coffee in the filter. The coffee should have a smooth "run through" contact time with water. You can find inspiration on brew guides