COLOMBIA Primavera Washed

Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here

“Honey. Honey. Honey. Honey. Honey.”

Anonymous
Customer, Gothenburg, Sweden

SCA SCORE 89.00

FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski

Roasted light based on convection and moderate heat application with world class skill and care. Moderate roast, high front up heat that subsides and a sensational aroma of honey fragrance follows us through to the first crack and we swiftly afterwards finish the roast.

GENESIS

Producer	Andreas Yela Garces
Country	Colombia
Region	Nariño, La Florida
Altitude	2,000 masl
Varietal	Caturra
Process	Washed
Lot size	60kg
Trade	12.50 USD/kg

SENSORY EXPERIENCE

Aroma	Milk chocolate, Honey
Flavor	Honey, Coconut, Red apple
Aftertaste	Honey, Cocoa, Long
Acidity	Malic, Red apple, Mid-High
Body	Sirupy, Mid
Balance	Uniform

SYNOPSIS

Nariño is one of Colombia’s 32 departments and home to thousands of smallholder coffee producing families. The soil is volcanic, high in acidity and rich in nutrients.

Andres Yela Garces is a 25 year old coffee producer and lives in Pasto. Such as many coffee producers, he started in working with coffee together with his father, Angel Yela. The farm is located in La Florida and carries only Caturra trees covering 2 hectares. Harvest occurs in June and July each year.

Due the geographical location near the Equator, the climate is characterized by fluctuating day and night temperatures. This sets appropriate conditions growing fine coffees. The altitude creates opportunities for complex development of sugars and acidity which are profound in the flavor development during roasting. Two annual organic fertilizations are provided for the coffee trees where they are semi-shaded by banana plantain trees. The management throughout the year with fertilization, nurturing, picking and harvesting yields a high quality coffee. Drying is completed on raised beds and patio for 10-25 days.

This harvest is arranged by our dear friend Juliana Bravo Bedoya with family.

BREWING RECOMMENDATIONS

Our World Brewers Cup recipe for V60 “1:1:1”: 20g coffee. 300g of water. 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00. Adjust only grind size and water temperature.

WATER RECOMMENDATIONS

Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 25-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience.

Made by Colombia

Finished in Scandinavia