COLOMBIA Chorro Alto WashedColombiaChorroAlto250g
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
“Smooth and creamy like chocolate and nougat paste with hints of dried sweet ripe fruits. Nice to match with pastries.”
Manager, Viktors Café, Gothenburg, Sweden
SCA SCORE 90.50
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 chocolate follows us through to the first crack and we swiftly afterwards finish the roast.
|Region||Funes-Nariño, La Pradera|
|Varietal||Caturra, Castillo, Typica|
|Aroma||Apricot, Honey, Toffee|
|Flavor||Honey, Toffee, Yellow plum|
|Aftertaste||Cocoa, Red pomelo, Mid|
|Acidity||Red apple, Malic, Mid|
Particular to where coffee from Nariño originates favor a higher sugar content which leads to the development of sweet and acidic coffee.Mercedes is 42 years old and she lives in her farm with her 2 daughters. She is the step daughter of Luciano Delgado and she inherited the farm from Luciano. She lives at the farm where she meticulously grows grows and takes care of the coffee trees. The farm covers 3 hectare, all planted with coffee.
Agroclimatic factors and soils in the Nariño coffee region are made up mainly of volcanic ash in different stages of evolution. As is the case with grapes and wine, the low temperatures ensure that the coffee plants in Nariño will have a longer period of development, filling, and ripening of the coffee cherry.
The coffee is hand picked, de-pulped and web fermented for 12-14 hour to be later dried on raised beds for 10 days.
The harvest is very limited and we fully support the farm by buying the complete harvest. Pre-shipping, the shipping port warehouse was unfortunately robbed and we lost two-thirds of the harvest. Arranged by our dear friend Juliana Bravo Bedoya with family.
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.
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