V60 hand filter
15g | 250g | 2:30 minutes | 93°C
14.5g in | 40g out | 29-31 sec. | 93°C
80g | 1 liter | very coarsely ground
We love this coffee as a cold brew! Put the freshly ground coffee (French Press degree of grinding) in a container, pour it over with cold, filtered water and let it steep for 16 hours at room temperature . To filter, take a filter (e.g. Hario V60 ceramic filter ), insert the filter paper, rinse it briefly with water. Then filter the cold brew through, depending on the size...
Only when you have explored your coffee through and through will we tell you which beans it is:
Country of origin: Colombia, Tolima
Farm: La Veranera
Farmer: Giovanit Gutierrez
Preparation: Natural anaerobic (60h)
Cultivation height: 1700 m
Importer: Colombian Spirit
Cupping Score: 87.5 points
Degree of roasting: light
Pineapple. Banana. raisins.
Once the coffee cherries have reached their perfect degree of ripeness, they are hand picked and floated. i.e. the cherries are placed in a pool of water and the floaters that swim on the surface are selected out as they have a lower density. After floating, it is stored in sealed containers for 68 hours under constant temperature and PH control. When the fermentation has reached its target point,...
The drying phase
First, the coffee is dried for 3 days on raised beds in a plastic tunnel with sun and natural air circulation, turning it every 4 hours to avoid mold growth. The second phase takes place in a mechanical silo, where it dries completely for another 4 days. This avoids over-fermentation until the cherries have reached the ideal moisture content of 10-11.5%.