COLOMBIA Tio Conejo Gesha Honey RHX

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

"The Mission of Altos del Tio Conejo is to create happiness and share it through all our businesses.“

Tio Conejo
Producer, Colombia

SCA SCORE 89.00

FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski

Roasted light based on conduction and moderate heat application with world class skill and care. Low energy throughout enabling extensive and controlled build. Focus is on preserving the volatile compounds, express fruits and berries with highlighted acidity.

PRACTICAL VISION AND RENDITION OF ROASTING DESIGN AT COFFEA CIRCULOR

There is one word in the Macedonian language (my origin is Macedonia, born and raised in Sweden), and that word is “sok”.

That word has no other reference or synonym in (at least) the English language what I know. It can be explained as:

“Remember when your Mom made juice from picked berries and fruits in the garden?”

That is “sok”, possibly something similar can be “natural, refreshing fruit juice” in the English language. This is what I am making with the coffees and wish that people experience it like so: 

"The ideology in my roasting is to highlight natural flowers, fruits and berries while preserving important sweetness and integrating playful acidity creating long lasting memories."

GENESIS

Producer	Tio Conejo
Country	Colombia
Region	Manizales, Caldas
Altitude	1,800 masl
Varietal	Gesha
Process	Honey
Lot size	48kg
Trade	54.24 USD/kg
Production	2024
History	Since 2024.

SENSORY EXPERIENCE

Aroma	Coriander, Vanilla
Flavor	Honey, Papaya, Toffee
Aftertaste	Butter, Mandarin, Mid
Acidity	Grapefruit, Citric, Mid
Body	Juicy, Light
Balance	Uniform
Spectra	Yellow, Orange, Bronze

 

SYNOPSIS

Tio Conejo, or "Uncle Rabbit", stands being a creator of stories, dreamer of flavors and inventor of experiences. 

The purpose of the family is to create a joyful experience for everyone involved in the coffee making process. The Colombian coffee producers have share a lot of love involved in every step of the growing process. Focus is coffee plants and the land that provides everyone such a great coffee experience.

With a strategic location in central-western Colombia, Manizales is in the heart of the Coffee Cultural Landscape, on the Central Andes mountain range, near the imposing Nevado del Ruiz. Manizales was founded in 1849 by Antioquian settlers who at that time just passed by Inca farm on muleback or walking. Manizales is a city with economic, industrial, cultural and tourist activities such as the Manizales Fair, the Manizales International Theater Festival, which gives it the title of the most important theater city in the history of Colombia and the Manizales Grita Rock Festival.

In Colombia's coffee triangle, just outside the hilly Manizales region, sits the family-run property known as Tio Conejo. The coffee's flavor and the numerous Cup of Excellence medals the farm has received attest to its commitment to quality. The farm is committed to employing sustainable farming methods, and it has made investments in shade farming, compost production and the restoration of a local natural stream as a main source of fertilizer for the coffee crop. Contributing to these factors is the farm and its location on the fertile volcanic soils on the outskirts of Manizales. 

FERMENTATION

This Castillo lot has passed a honey fermentation. In general, white honey undergoes a gentle, brief fermentation with vigorous movement during drying, after the majority of the mucilage of the coffee cherry is removed. The majority of the seed's yellow to white parchment is now visible. The mucilage content and fermentation activity of yellow honey are slightly higher on the seed. As fermentation proceeds through oxidation, the remaining mucilage will turn a golden yellow color. The coffee is shade-dried and at times turned throughout the drying process.

FERMENTATION MORPHEMES

As each picked coffee cherry is destined for specific fermentation formulas, we denote each lot carrying the same name with a morpheme. Below is a listing of most common fermentation practices. Please use this reference to better understand the differences between equally named coffees and their fermentation formulas. For example, read a suffix of "NASDX" such as Natural Anaerobic Slow Drying Fermentation".

AX	Anaerobic Fermentation
CX	Cold Fermentation
CMX	Carbonic Maceration
DX	Dry Fermentation
EX	Extended Fermentation
FMX	Fruit Maceration
RH, WH, BH	Honey Fermentation
HX	Hypoxia Fermentation
MX	Macerated Fermentation
NX	Natural Fermentation
SX	Slow Fermentation
WX	Washed Fermentation
YX	Yeast Fermentation

EXTRACTION RECOMMENDATIONS

Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters:

• Open the sealed coffee bag/container gracefully, let the contents aerate for a few seconds, re-seal the bag one day prior to your first brew. This will enable the coffee beans to adjust to their environment after being in storage/transport. 
• Rinse the VCF-filter with 93°C water. Rinse the carafe/server with hot water to expel any unwanted aromatics and flavors from the rinsed filter.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.

WATER RECOMMENDATIONS

Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 10-50 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
pH	6.2

 

STORAGE RECOMMENDATIONS

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. In various environments and setups, your brewing experience can benefit from opening the bag and closing it. Wait one day to brew. 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.

TEMPORALITY RECOMMENDATIONS

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