V60 hand filter
15g | 250g | 2:30 minutes | 93°C
15.5g in | 36g out | 24 sec. | 93°C
Only when you have explored your coffee through and through will we tell you which beans it is:
Country of origin: Colombia, Pijao
Farm: La Mina
Farmer: Daniel Correal
Cultivation height: 1700 m
Importer: Colombian Spirit
Cupping Score: 87 points
Degree of roasting: light
Cherry. bittersweet. Molasses.
With natural processing, the rind of the coffee cherry is left on the bean after harvesting. Daniel Correal then ferments his cherries in airtight barrels for 40 hours before letting them dry on raised beds under indirect sunlight. However, due to the high humidity, overfermentation or mold growth can easily occur, which is why the last drying phase takes place in a drying machine. Here the cherries are turned permanently.
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That was the Coffee Club in:
August: Colombia, La Veranera, Caturra, Natural anaerobic (60h), 87.5 pts
July: Blend Experience
June: Costa Rica. Roberto Mata Naranjo. Catura. BlackHoney.
May: Colombia. Maria Arango Rubio. Pink Bourbon. Honey. 87pts
April: Colombia. Valle del Cauca, Pichinde. Holguin Ramos family. Geisha & Sudan Rooms. Natural. 86.75pts
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