COLOMBIA Resplandor WashedColombiaResplandorWashed250g
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
“Layered, resonant and round with numerous references to berries and fruits.”
Founder, Coffea Circulor
SCA SCORE 90.25
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
Roasted light based on conduction and moderate heat application with world class skill and care. Prolonged roast, high front up heat that subsides and an aroma of light honey follows us through to the first crack with a swift finish.
|Aroma||Apricot, Pear, Tamarind|
|Flavor||Fig, Honey, Orange, Red apple|
|Aftertaste||Cocoa, Honey, Lemongrass, Toffee, Long|
|Acidity||Red apple, Creamy, Syrupy, Mid|
|Body||Juicy, Sirupy, Mid|
Pristine growing conditions such as cool temperatures, volcanic ash soil, and high altitude allow for coffee trees to slowly develop the coffee cherries.
Gaitania is located 40km southwest of the remote Planadas, Tolima. This region is well recognized by the specialty coffee industry, coffees from this region are valued for vibrant and complex flavors.
The weather conditions are optimal in this region where average temperatures reach 16-23C and the annual precipitation is recorded to 1,700-2,000mm. These conditions regenerate the fertile soil. Water is also available from three snow peaked volcanoes in the region.
Grown by Raul Rodriguez, this coffee is picked and hand sorted by Raul and his two sons. The cherries are placed in water tanks for 45 hours, removed for de-pulping, re-washed and placed on raised beds to dry for 20 days.
Raul is a 46 year old school teacher and works at the same school where his two sons, Dario and Ivan, attend. Dario and Ivan follow Raul’s instructions on how to cultivate the coffee whilst being mindful of fertilizing, controlling potential diseases and fermenting the coffee at Finca El Resplandor.
Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters:
- Coffee: 20g.
- Water: 300g @ 93-95°C, TDS: 10-50 mg/l.
- 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00.
- Pour by pulsing in helix formation during 20 seconds, starting from the centre, 5 revolutions per pulse. Ensure no grinds persist on the filter wall in the last pouring pulse.
- At 01:00, 02:00 and 03:00, confirm the filter bed is flat and uniform. Avoid generating cavities and craters.
- Target a TDS reading of 1.40±0.02.
- Adjust only grind size and water temperature.
- Grinding: Target 600-800μm. Example: 28 turns from the finest setting on Comandante.
- If the flow ends past each minute, adjust your grind settings to finer and respectively for slower flow.
- The recipe, technique and formula is singularly linear and time efficient. Learn more about linearly up- and downscaling our recipe here.
Find more recommendations for other devices here.
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. Target the following values.
|Calcium (Ca)||0.9 mg/l|
|Sodium (Na)||1.7 mg/l|
|Silicon Dioxide (SiO2)||1.4 mg/l|
|Potassium (K)||0.3 mg/l|
|Magnesium (Mg)||0.2 mg/l|
|Sulfate (SO4-)||<7.0 mg/l|
|Chloride (Cl-)||2.5 mg/l|
|Nitrate (NO3-)||0.1 mg/l|
|Fluoride (F-)||<0.1 mg/l|
Please store in a cool and dry place in order to secure freshness and quality. To ensure best possible experience use within 3 months after roast date and 2 weeks after opening. We have invested significant time to research the durability of the coffee by actively refining our roasting algorithms to ensure perpetual quality post 3 months of production. Our flavor-lock packaging technology is based on processing and roasting. This ensures persisting and stable aromas, flavors and pro-experience.
Start using at will. Brew immediately or wait several weeks. Prepare for a championship with a strategy. It all depends on your goals.
We recommend using the coffees by first opening the container/bag one day before the first planned brew to enable a natural aeration of the coffees. Use according to the following matrix and remember these are general observations given parameters such as continent, country, region, variety, altitude, process, etc. combined with Coffea Circulor processing and roasting algorithms.
Plan your acquisition according to production schedules (roasting), event attendance (home/championship) and shipping priority (standard/courier).
|0-3 days||Focused acidity|
|4-7 days||Optimal Coffea Circulor recommended praxis|
|8-14 days||Increased floral perception|
|15-21 days||Increased sweetness|
|22+ days||Increased balance|
|1+ month||Intact sweetness, peak intensity|
|2+ months||Inherent balance, possible reduced florals turning herbal|
Made by Colombia
Finished in Scandinavia