Classic red berries, apples and dark chocolate. Delicate, tea-like mouthfeel. Lemon zest and good sweetness.
His farm, La Merced is situated in the Tasnaque community of Yacuanquer. Previously Roberto only grew other crops, like tomatoes but when he began to grow coffee 11 years ago he decided he liked it.
Nariño is located in the far south-west of Colombia bordering Ecuador, and is in general one of the most challenging, but also most interesting places to work. There is an extremely high elevation, coffee up to 2080 meters, very steep hillsides, and mainly super tiny farms in very remote areas.
|Variety||100 % Arabica Castillo|
|Farmer||Roberto Giraldo López Lasso|
|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 6-8 sec. in that way your espressoshot will brew as long a 26-31 sec. If it appears before 4 sec. I will recommend you should grind finer and visa versa if the first drop appears to late/after 8 sec or more.
|Dosering||19,5 g dobb shot|
|Vægt i væske||40 g.|
|Ekstraktion rate||19,5/40= 0,48%|
The dose is calculated using a 20g porta filter Min dose 19g/Max dose 21 g. pr dobb 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.
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".
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.
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